Monday Dinner: Thai shrimp curry with Asian slaw

I'm a big fan of Thai curry, and I never thought it was so easy to make. I used to shrimp for this curry, but you can use chicken breast too.

Thai shrimp curry (for 3 people):
Black tiger shrimp, shells removed and cleaned (1/2 pound)
Canned sliced bamboo shoot, drained and rinsed (1 small)
Red bell pepper, seeded and sliced (1)
Green curry paste (little less than 1/4 cup)
Coconut milk (400ml can)
Water (1/2 cup)
Salt
Basil (7 leaves)

Combine green curry paste and coconut milk in a pot. Heat over medium high heat. Once it boils, add shrimp, bamboo shoot, bell pepper, and water. Cook until bell peppers are tender. Add a pinch of salt and basil leaves. Serve over cooked jasmine rice.

If you don't like it to be too spicy, add less green curry paste.

For Asian slaw, add shredded cabbage, julienned carrot, chopped cilantro, and chopped peanuts. For dressing, combine 1.5 Tbsp of soy sauce, 1.5 Tbsp of rice vinegar, and 1/2 Tbsp of sesame oil.

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