Ingredients
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1 tablespoon peanut oil
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1 small onion, chopped (optional, may substitute bamboo shoots but add those when you add coconut milk and do not saute)
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2 garlic cloves, chopped (2 to 3)
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1 medium zucchini, roll cut
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8 ounces button mushrooms (halved or quartered)
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1 bell pepper, chopped
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14 ounces light coconut milk
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1 tablespoon red curry paste (amount to taste, 1 to 3)
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3 -4 substitute some lime zest or 3 -4 lemongrass
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2 teaspoons Splenda granular (or to taste)
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2 tablespoons fish sauce (nam pla)
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1 lb large shrimp, peeled and deveined
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2/3 cup chopped fresh basil leaf (preferably Thai basil)
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1 hot chili pepper, sliced (Thai style or serrano preferred, 1 to 3)
Instructions
- In a large deep skillet, heat oil and add onions, garlic and chopped chillies and cook for 1-3 minutes.
- 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.
- Add the zucchini, mushrooms, and bell pepper to the pan, cooking until they are half-tender.
- Add coconut milk, curry paste, lime leaves, Splenda and fish sauce, stirring mixture until curry paste mingles with the coconut milk.
- Reduce heat, cover and simmer for 15-20 minutes or until vegetables are mostly cooked through.
- 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).
- Either stir basil into the curry or use as a garnish, whichever you prefer.