Shrimp (large) –  8 pieces
Thai Green Curry Paste – 2 tbsp
(available in Asian stores)
Cucumber – 1

Coconut Milk – 1 cup
Cooking Oil
Lemon Grass – 1
Cilantro – to garnish



Green ShrimpCut Lemon Grass in smaller pieces. Boil 1 glass of water, add lemon grass, and cook in low heat to make a stock. Heat oil in an wok, add Thai green curry paste. When it starts sizzling, add the stock and bring to a boil. Add peeled shrimps and cook in low heat until shrimps get pink color. Add coconut milk and cook until there is no extra water.

Take a cucumber, seeded, and sliced into 1 inch linear slices, and mix properly with the shrimp. Stir for couple of minutes. Garnish with chopped cilantro before serving.