10 Minute Shrimp and King Trumpet Curry
1/2 teaspoon cooking oil
1 tablespoon red curry paste
6 ounces coconut milk
1/2 red bell pepper, seeded and cut into strips
One 6 ounce package Hokto Eryngii (King Trumpet), sliced
1/2 pound shrimp, peeled and deveined
8 basil leaves (optional)
Heat a skillet over medium-high heat, once hot, add the cooking oil and red curry paste. Whisk for about 30 seconds.
Pour in the coconut milk and stir to combine.
Add the mushrooms and the red peppers and continue cooking for 3 minutes.
Add the shrimp to the curry and cook for another 2 minutes. Add in the basil and serve over rice.
Recipe by Steamy Kitchen