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Ingredients
- 2 teaspoon cooking oil
- 4 tablespoons red curry paste
- 24 ounces coconut milk
- 2 red bell peppers, seeded and cut into strips
- 12 ounces fresh mushrooms, sliced (I used Japanese King Trumpet Mushrooms)
- 1 pound uncooked, peeled shrimp
- 8 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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