Yield: 6 servings.

2 Tbsp. vegetable oil
1 cup chopped onions
1 Tbsp. finely chopped fresh ginger
1 14-oz. can unsweetened coconut milk
¾ cup chicken broth
1 to 2 Tbsp. green curry paste
1½ lb. medium size (26/30) prawns, peeled and deveined
1½ Tbsp. fish sauce
1½ cups red seedless grapes, halved
juice of 1 lime
½ cup chopped fresh basil
3 cups cooked basmati rice

Heat oil in large skillet over medium heat. Add onions and ginger; cook until onions are softened, about 4 minutes. Add coconut milk and chicken broth and bring to a simmer. Cook uncovered until slightly thickened, about 4 minutes.  Whisk in curry paste. Add prawns and fish sauce; cook just until prawns are opaque in center, about 3 minutes. Transfer to serving dish. Stir in grapes, lime juice and basil. Serve with cooked rice.

Recipe and photo courtesy of the California Table Grape Commission