Thai Shrimp Curry

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      Thai Shrimp Curry
      For the Curry:
      1 tsp vegetable oil
      2 tbs curry paste (red)
      12-oz coconut milk
      1 bell pepper (red, seeded and cut into strips)
      6-oz fresh mushrooms (fresh, sliced)
      1/2 lb shrimp (uncooked, peeled)
      optional: 8 fresh basil leaves (fresh)
      For the Rice:
      1 1/2 cups rice (white: basmati, jasmine or sushi)
      2 1/4 cups water
      Heat a skillet over medium high heat.
      Once hot, add in the cooking oil and red curry paste. Whisk for about 30 sec.
      Pour in the coconut milk and continue whisking. Add in the mushrooms and the red peppers and continue cooking for 3 min.
      Add the shrimp to the curry and cook for another 2 min. Stir in the basil and serve over cooked rice. Serves 4
      busy bee

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