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Thai Curried Shrimp with Mushrooms

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2 Tbs stir-fry flavored or vegetable oil
12 oz fresh white mushrooms, quartered (about 4 cups)
4 oz fresh shiitake mushrooms, sliced (about 1-1/2 cups)
2 cups fresh broccoli florettes
1/2 cup green onions (scallions) cut in 1-inch pieces
1 Tbs curry powder
1 can (15 ounces) unsweetened coconut milk
14 oz frozen peeled shrimp (uncooked)
3/4 tsp salt
1/8 tsp ground red pepper

  • In a large wok or skillet heat oil until hot.
  • Add white and shiitake mushrooms; stir fry until just softened, about 2 minutes.
  • Add broccoli; stir-fry until nearly crisp-tender, about 2 minutes.
  • Add green onions and curry powder; cook, stirring frequently, until curry is fragrant, about 30 seconds.
  • Stir in coconut milk, shrimp, salt and red pepper; cook, stirring occasionally; until heated through and sauce thickens slightly, about 3 minutes.

Serves 4

Source: The Mushroom Council