My Carolina Kitchen
3 ½ cups fat-free, low sodium chicken broth
1 cup sliced button mushrooms
¼ cup finely chopped red bell pepper
1 tablespoon light brown sugar
1 tablespoon fish sauce
½ teaspoon peeled and grated fresh ginger
¼ teaspoon red curry paste, more if you like it spicy
1 cup light coconut milk (shake well before measuring)
1 pound large shrimp, preferably wild caught, peeled and deveined
¼ cup chopped fresh cilantro
2 tablespoons thinly sliced fresh basil
2 tablespoons freshly squeezed lime juice
Slices of lime and sprigs of cilantro for garnish if desired
Combine chicken broth, mushrooms, chopped red pepper, brown sugar, fish sauce, grated ginger and curry paste in a large saucepan over medium-high heat and bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Stir in coconut milk and cook for 2 minutes until hot. Add shrimp, cook for 3 minutes or until the shrimp are done. Remove the pan from the heat, stir in the cilantro. basil and lime juice, garnish if desired, and serve right away.
Adapted from Cooking Light – serves 4