The wonderful thing about this recipe is that it literally takes 10 MINUTES--except for chopping up the veggies you want to put in it, of course (nobody ever seems to count that when they're saying how fast a recipe will take). It's seriously the easiest thing ever, and it tastes amazing, like you slaved for hours over it. The secret is finding the curry paste--it took me forever at the store the first time but now that I know what I'm looking for, it's easy. We are big fans of this, and we've used all different sorts of veggies and toppings when we've made it different times--chicken, sweet peas, baby corns, bamboo shoots, green beans, broccoli--anything works. Seriously, you need to try it.
ingredients:
1 teaspoon cooking oil2 tablespoons red curry paste12 ounces coconut milk1 red bell pepper, seeded and cut into strips6 ounces fresh mushrooms, sliced (I used Japanese King Trumpet Mushrooms)1/2 pound uncooked, peeled shrimp8 fresh basil leaves (optional)cooked rice, to serve
directions:
Heat a skillet over medium high heat, once hot add in the cooking oil and red curry paste. Whisk for about 30 seconds. Pour in the coconut milk and continue whisking. Add in 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.
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