25-30 shelled shrimps
1 bunch of spring onions ( about 6-7 sticks)
1 can of creamy coconut milk
2 small bay leaves
1 tbsp red chili powder
1/2 tbsp turmeric powder
1 tsp lemon grass
Salt to taste

Thai Shrimp Curry

1. Clean and shell the shrimps, remove the tails as well, incase of cooked shrimps, simply remove the tails and rinse under tap water for a minute or two.
2. Chop spring onions in circles and saute them in a little oil in a wok/kadai .
3. Add bay leaves to the onions with turmeric powder, salt, red chili powder and lemon grass. Let the spices cook with onions for 2 minutes.
4. Add coconut milk with very little water to the onions and let it cook for another 1-2 minutes, it will be slightly thick gravy with smooth consistency.
5. Now add shrimps to the curry and bring it to a quick boil, simmer and cover the wok, let the shrimps cook in the curry for about 15-20 minutes or till shrimps turn into a nice pink color.
6. Serve with steamed hot jasmine rice.
   Preparation time: 15 minutes