Created by Sue Lau on April 29, 2013
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.