Green Curry Shrimp

D made this this week. A bit on the bland side. Needed salt or something. Of course being from American Heart Association, it won't have that. I liked all the veggies...will have to figure something out. But it also wasn't spicy at all. We'll have to relook at this or find other recipes to use up the green curry paste.

Green Curry Shrimp
3/4C lite coconut milk
1/2-1 tsp green curry paste or to taste
1 TBSP canola oil
1 red pepper, seeded and thinly sliced
1 C stemmed, sliced shitake mushrooms
1 pound peeled and deveined shrimp
1 C green beans, cut into 1-inch pieces
1/2 C frozen peas
1 TBSP fish sauce
2 TBSP sliced fresh basil

In a bowl combine coconut milk and 1/2 teaspoon curry paste

In a wok or large skillet over high heat, add oil. Saute bell pepper and mushrooms for 2-5 minutes or until softened. Add shrimp, and green beans and saute for 1-2 minutes. Add curry mixture, peas, fish sauce and basil. Coer and simmer for 3 to 4 minutes or until shrimp are cooked through. Taste and adjust seasoning as desired.

Cal-185, Fat-7g, Fiber-3g