Red Coconut Curry Shrimp

I'm not sure what Red Coconut Curry Shrimp should have tasted like, but it had the sweetness of Pad Thai. I was expecting a more spicy presentation. I am sure the dish was cooked as it should be, but I was surprised. I liked it enough, but I guess I like spicer rather than sweet (maybe that's why my A1C is good).

 Red Coconut Curry Shrimp

Dinner Changing the Game – Melissa Clark
 
You can slather a sauce made with coconut milk and red curry paste over pretty much anything and it will be delicious. But pairing it with tender shrimp is about as good as dinner gets, combining spicy-sweet-and-creamy in every bite, plus a subtle juicy crunch from red bell pepper and daikon. It's a speedy dish, too, and will make your kitchen smell heady and fragrant, as if you've been cooking all day long. That's the beauty of a jar of red curry paste- one small spoonful in the pan goes a long way toward happiness on the plate.
 
2       tablespoons Thai red curry paste
1       13.5-ounce can unsweetened coconut milk
¼      cup chopped fresh basil leaves, plus more whole leaves for serving
½      cup coarsely grated or julienned daikon radish
1       tablespoon Asian fish sauce
2       tablespoons coconut sugar, or dark or light brown sugar
2       tablespoons grapeseed or peanut oil
2       garlic cloves, minced
1       small onion, halved lengthwise through the root and thinly sliced into half moons
1       red bell pepper, thinly sliced
¾      cup sliced fresh shiitake or other mushrooms (1.75 ounces)
1       pound large shrimp, shelled and deveined
Cooked white or brown rice, for 
 
Lime wedges, for serving
TOTAL TIME: 20 MINUTES
 
1. In a medium pot over medium heat, whisk together the curry paste and coconut milk. Bring to a simmer and cook, whisking until the mixture is smooth, about 5 minutes. Add the basil, daikon, fish sauce, sugar, and 2 tablespoons of water; stir until the sugar has dissolved. Simmer until thickened to taste, 5 to 10 minutes.

2. While the curry sauce is simmering, heat a 12-inch skillet or wok over medium-high heat.Once it is hot, add the oil and heat until it is shimmering. Add the garlic, onion, bell pepper, and mushrooms, and cook until the vegetables are Starting to soften, about 3 minutes. Then add the shrimp and sauté until they are pink and cooked through, about 2 minutes. Pour the curry sauce into the skillet and heat i through. Serve the curry over nice, garnished with a few whole basil leaves and a squeeze of lime.