Ingredients
- 1 tablespoon oil (peanut oil)
- 1 small onion, chopped (optional, may substitute bamboo shoots but add those when you add coconut milk and do not saute)
- 2 garlic cloves, chopped (2 to 3)
- 1 medium zucchini, roll cut
- 8 ounces button mushrooms (halved or quartered)
- 1 bell pepper, chopped
- 1 hot chili pepper, sliced (Thai style or serrano preferred, 1 to 3)
- 14 ounces light coconut milk
- 1 tablespoon red curry paste (amount to taste, 1 to 3)
- 3 to 4 kaffir lime leaves (or 3-4 substitute some lime zest or 3 -4 lemongrass)
- 2 teaspoons Splenda granular (or to taste)
- 2 tablespoons fish sauce (nam pla)
- 1 pound fresh shrimp (large shrimp, peeled and deveined)
- 2/3 cup fresh basil leaf, chopped (preferably Thai basil)
How to Make
-
Step 1: In a large deep skillet, heat oil and add onions, garlic and chopped chillies and cook for 1-3 minutes.
-
Step 2: If you are sensitive to volatile odors from heated chillies, just add them when you add the coconut milk, but in any case, vent the cooking area.
-
Step 3: Add the zucchini, mushrooms, and bell pepper to the pan, cooking until they are half-tender.
-
Step 4: Add coconut milk, curry paste, lime leaves, Splenda and fish sauce, stirring mixture until curry paste mingles with the coconut milk.
-
Step 5: Reduce heat, cover and simmer for 15-20 minutes or until vegetables are mostly cooked through.
-
Step 6: Add shrimp to the pan and stir over medium heat, uncovered, until shrimp become pink but are not curled too tightly (tightness makes them tough).
-
Step 7: Either stir basil into the curry or use as a garnish, whichever you prefer.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.