Thai Shrimp And Vegetable Curry

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 3
• 1 tablespoon 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 -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 lb large shrimp, peeled and deveined
• 2/3 cup chopped fresh basil leaf (preferably thai basil)

Recipe

• 1 in a large deep skillet, heat oil and add onions, garlic and chopped chillies and cook for 1-3 minutes.
• 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.
• 3 add the zucchini, mushrooms, and bell pepper to the pan, cooking until they are half-tender.
• 4 add coconut milk, curry paste, lime leaves, splenda and fish sauce, stirring mixture until curry paste mingles with the coconut milk.
• 5 reduce heat, cover and simmer for 15-20 minutes or until vegetables are mostly cooked through.
• 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).
• 7 either stir basil into the curry or use as a garnish, whichever you prefer.