INGREDIENTS: (4 servings)
2 cups Button Mushrooms, sliced
2 cups Light Coconut Milk, canned
1 1/2 Tbs Fish Sauce (Thai fish sauce preferred)
2 tsp Lime juice
2 cups Mung Bean Sprouts
1 Lb Shrimp, small, deveined and peeled
2 cups Red Bell Peppers, diced
1 Tbs Thai Red Curry Paste
3/4 tsp Salt
1 cup Basil Leaves (Thai if possible)
1 Lb Tilapia, largely diced
DIRECTIONS:
In a large sauce pan, combine the coconut milk with the Thai red curry paste and fish sauce, and bring to a boil.
Add the mushrooms and the red peppers and simmer for about 3 minutes
Season the shrimp and fish with salt, add to the simmering coconut mild, and simmer very gently for 2 to 4 minutes.
Add the mung bean sprouts, basil and lime juice and return to a very breif boil to heat through.
Divide into 4 equal sized potions (about 2 1/2 cups per serving)
Hellum's Kitchen 