Ingredients
SERVINGS: 4 Serving(s)
- 1 teaspoon cooking oil
- 2 tablespoons red curry paste
- 12 ounces coconut milk
- 1 red bell pepper, seeded and cut into strips
- 6 ounces fresh mushrooms, sliced (I used Japanese King Trumpet Mushrooms)
- ½ pound uncooked, peeled shrimp
- 8 fresh basil leaves (optional)
- Cooked rice, to serve
Instructions
Heat a skillet over medium high heat and then add the cooking oil and red curry paste. Whisk for about 30 seconds. Pour in the coconut milk and continue whisking. Add the mushrooms and the red peppers and continue cooking for 3 minutes. Add the shrimp to the curry and cook for another 2 minutes. Stir in the basil and serve over cooked rice.
Serves 4
