Fiery Avocado Red Curry And Shrimp

• 1 tablespoon vegetable oil
• 2 tablespoons red curry paste
• 1 cup red bell pepper, cut into 1-inch square pieces
• 1 cup fresh green beans, trimmed and sliced into 1-inch pieces
• 1 cup sliced red onion
• 1 1/4 cups unsweetened coconut milk, canned
• 1 teaspoon fish sauce
• 1/8 teaspoon salt
• 1/4 teaspoon sugar
• 2 ripe avocados, from mexico pitted peeled and cubed
• 1 lb medium raw shrimp, peeled and deveined, tail-off
• 3 tablespoons sliced sweet basil or 3 tablespoons Thai basil
• 4 cups cooked jasmine rice

1. Heat oil in a large saute pan over medium-high heat. Add red curry paste; cook and stir about 15 seconds. Add red bell peppers, green beans, and red onions. Cook and stir, about 2 minutes. Stir in coconut milk, fish sauce, salt, and sugar, bring to a boil. Cover pan with lid and simmer over low-medium heat, about 8-10 minutes until vegetables are tender but firm. Uncover pan and stir in avocados and shrimp. Cover pan with lid once again and cook until shrimp is cooked all the way through, about 2 minutes. Remove pan from heat. Stir in basil leaves just before serving. Serve with rice.

vegetable oil, red curry, red bell pepper, fresh green beans, red onion, unsweetened coconut milk, fish sauce, salt, sugar, avocados, shrimp, sweet basil, cooked jasmine rice

Taken from www.food.com/recipe/fiery-avocado-red-curry-and-shrimp-423557 (may not work)