Coconut Curry Shrimp

Red Coconut Curry with Shrimp and Vegetables:

1/2 pound of broccoli, chopped

3 carrots, peeled, sliced

4 ounces mushrooms, quatered

1/2 yellow onion, sliced

3 cloves garlic, minced

1 teaspoon, fresh ginger, minced

1 teaspoon chili oil

1 teaspoon sesame oil

2 pounds medium shrimp, peeled

1 can water chestnuts

1 can bamboo shoots

3 green onions, chopped

6 basil leaves, chopped

Curry Sauce:

2 tablespoons Thai Kitchen red curry paste

2 14-ounce cans lite coconut milk

1 tablespoon fish sauce

2 tablespoons brown sugar

2/3 cups of water

Directions:

Heat oil in a large saute pan and cook onions for 3-5 minutes. Add garlic, ginger and mushrooms and cook another 3-5 minutes until mushrooms soften. To this add the coconut milk, curry paste, fish sauce, and brown sugar and mix thoroughly until all the paste and sugar is dissolved. Add the broccoli, carrots and water and simmer for ten minutes. Add the water chestnuts, bamboo shoots, and shrimp. Stirring constantly, cook the shrimp until completely pink (about 5-7 minutes). Spoon mixture over rice or enjoy it’s own. Add the green onions and basil for garnish.

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