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Red Mushroom Curry with Shrimps

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Red Mushroom Curry with Shrimps

  • Spicy
    • Medium



    If you don’t like shrimp, substitute with more mushrooms…if you don’t like mushrooms, substitute with more shrimp.


    1 onion, sliced thin
    2 tsp. red Thai chili paste
    1 clove garlic, minced
    1 inch ginger, minced
    2 cans coconut milk
    1 bunch kale, sliced thin
    ¼ c. fresh basil, sliced thin
    ¾ lb. shrimp
    ¾ lb. halved crimini mushrooms (baby portabella)
    2 Tbsp. brown sugar
    1 lime, juiced
    ¼ c. tamari or soy sauce
    ¼ c. crushed peanuts


    Saute onion in 2 T. oil until soft. Add curry paste, ginger, and garlic for 2 minutes.
    Add coconut milk, kale, basil, mushroom, and sugar. Simmer until mushrooms are tender.
    Add shrimp, lime juice, tamari and peanuts. Simmer until shrimp are pink (2-4 minutes) and serve over rice.

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