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Nutrition information coming soon.
HEAT oil in large skillet or wok on high heat. Add onion and ginger; stir fry 3 minutes or until onion softens. Add coconut milk, green curry paste, fish sauce, lime juice, garlic, chile and lime leaves; cook 4 minutes, stirring until well blended.
STIR in prawns; cook 2 to 3 minutes or just until shrimp turn pink. Remove from heat. Stir in basil.
SERVE with cooked Jasmine Rice.