Red Coconut Curry Shrimp

Easily customized with your favorite vegetables like baby corn, broccoli, bamboo, even pureed winter squash. Once you get the hang of it, it can take as little as 25 minutes to pull it all together.

Red Coconut Curry Shrimp

by Melissa Clark

Ingredients:
2 tablespoons Thai red curry paste
1 13.5-ounce can unsweetened coconut milk
1/4 cup chopped fresh basil leaves, plus more whole leaves for serving
1/2 cup coarsely grated or julienned daikon radish
1 tablespoon Asian fish sauce
2 tablespoons coconut sugar, or dark or light brown sugar
2 tablespoons grapeseed or peanut oil
2 garlic cloves, minced
1 small onion, halved lengthwise through the root and thinly sliced into half moons
1 red bell pepper, thinly sliced
3/4 cup sliced fresh shiitake or other mushrooms (1.75 ounces)
1 pound large shrimp, shelled and deveined
cooked white or brown rice for serving
lime wedges for serving