Using other reviewers' suggestions, I added vegetables. I omitted the fresh red chili pepper because it seemed like it would make the dish too spicy. I used 1 can of coconut milk, 2 tbsp. red Thai curry paste, 1 tbsp. fish sauce, 1 lb. medium raw shrimp. I started brown rice in the rice cooker, then began chopping and slicing: 1 black bell pepper, 2 small carrots, 2 celery stalks, 1 head broccoli, 1 inch piece of ginger (grated), celery leaves, 3 green onions, and 2 small cans mushrooms. Once the liquid mixture became hot, I let the broccoli cook by itself for a few minutes before adding the shrimp and other vegetables to the mixture. When I removed the wok from heat, I added coursely chopped pineapple and cucumber, along with a splash of lime juice, and served the mixture over brown rice. The flavor is mild, not the least bit spicy, and pleasing. For a round-2 meal, I may add chicken broth to turn it into a soup.
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Using other reviewers' suggestions, I added vegetables. I omitted the fresh red chili pepper...