Anononymous 8-10-05

1 cup unsweetened light coconut milk, divided

1 teaspoon red Thai curry paste

1/2 large red pepper, thinly sliced

1/2 small onion, thinly sliced

2 teaspoons Splenda or sugar substitute

1 teaspoon fish sauce

10 - 12 oz extra-large shrimp

1 tablespoon fresh lime juice

Sliced fresh basil leaves and fresh lime wedges for garnish

In medium saucepan over medium heat, bring 1/4 cup of the coconut milk and the curry paste to simmer. Add peppers and onions; cook 4

minutes, stirring often. Stir in remaining 3/4 cup coconut milk,

Splenda, and fish sauce. Bring to a simmer; let cook 1

minute. Add shrimp; cook 3 minutes, until shrimp is cooked through,

stirring once to flip shrimp. Remove from heat; stir in limejuice.

Serve over rice, garnished with basil and additional lime. When making a curry, toast or warm the curry paste in liquid first, before adding other ingredients, to bring out the fragrant,

complicated flavors. Opt for red curry paste as opposed to green,

which is much spicier, and make sure you use unsweetened coconut

milk, not the thick sweetened kind. We like to serve this over brown

rice - the curry cooks so quickly, it will be done before the rice is

finished cooking.