INGREDIENTS

2 tablespoons grated ginger / 1 stalk lemon grass, minced / 2 teaspoons red curry paste / chicken broth / 3 tablespoons fish sauce / 1 tablespoon light brown sugar / 13.5 oz coconut milk / 1 pound shrimps / 2 tablespoons lime juice / fresh cilantro / salt / olive oil

Heat the oil in a pot, stir the grated ginger, minced lemongrass and curry paste for 1 minute. Slowly pour 4 cups of chicken broth, stirring. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and cook for 5 minutes. Add the shrimps, cook for 5 more minutes. Stir in the lime juice, season with salt and garnish with cilantro.