Fiery Avocado Green Curry And Shrimp Carb Redo

• 1 tablespoon vegetable oil
• 2 tablespoons green 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 red onion strip
• 1 1/4 cups unsweetened coconut milk, canned
• 1 teaspoon fish sauce
• 1/4 teaspoon Splenda granular
• 2 avocados
• 1 lb medium raw shrimp, peeled and deveined, tail-off
• 3 tablespoons sweet basil

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 sliced red onions. Cook and stir, about 2 minutes. Stir in coconut milk, fish sauce,and Splenda; bring to a boil.
2. Cover pan with lid and simmer over low-medium heat, about 8-10 minutes until vegetables are tender but firm.
3. Uncover pan and stir in cubed 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 sliced basil leaves just before serving.
4. ENJOY!
5. NOTE: For more authentic flavour, can substitute Thai basil.

vegetable oil, green curry, red bell pepper, fresh green beans, red onion, unsweetened coconut milk, fish sauce, splenda, avocados, shrimp, sweet basil

Taken from www.food.com/recipe/fiery-avocado-green-curry-and-shrimp-carb-redo-423731 (may not work)