Thai Shrimp and Vegetable Curry

READY IN: 40mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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