Thai Shrimp and Vegetable Curry

Ingredients

• 1 tablespoon peanut oil
• 1 small onion, chopped (optional, may substitute bamboo shoots but add those when you add coconut milk and do not saute)
• 2 garlic cloves, chopped (2 to 3)
• 1 medium zucchini, roll cut
• 8 ounces button mushrooms (halved or quartered)
• 1 bell pepper, chopped
• 1 hot chili pepper, sliced (Thai style or serrano preferred, 1 to 3)
• 14 ounces light coconut milk
• 1 tablespoon red curry paste (amount to taste, 1 to 3)
• 3-4 kaffir lime leaves or substitute some lime zest or lemongrass
• 2 teaspoons Splenda granular (or to taste)
• 2 tablespoons fish sauce (nam pla)
• 1 lb large shrimp, peeled and deveined
• 2/3 cup chopped fresh basil leaf (preferably Thai basil)

Directions

1. 1

   In a large deep skillet, heat oil and add onions, garlic and chopped chillies and cook for 1-3 minutes.

2. 2

   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.

3. 3

   Add the zucchini, mushrooms, and bell pepper to the pan, cooking until they are half-tender.

4. 4

   Add coconut milk, curry paste, lime leaves, Splenda and fish sauce, stirring mixture until curry paste mingles with the coconut milk.

5. 5

   Reduce heat, cover and simmer for 15-20 minutes or until vegetables are mostly cooked through.

6. 6

   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).

7. 7

   Either stir basil into the curry or use as a garnish, whichever you prefer.