2 tablespoons stir-fry flavored or vegetable oil
12 ounces fresh white mushrooms, quartered (about 4 cups)
4 ounces fresh shiitake mushrooms, sliced (about 1 1/2 cups)
2 cups fresh broccoli florets
1/2 cup green onions (scallions), cut in 1-inch pieces
1 tablespoon curry powder
1 can (15 ounces) unsweetened coconut milk
14 ounces frozen peeled shrimp (uncooked)
1/4 chopped fresh cilantro
3/4 teaspoon salt
1/8 teaspoon ground red pepper
Garnish with chopped fresh basil
In a large wok or skillet heat oil until hot. Add white and shiitake mushrooms; stir-fry until just softened, about 2 minutes. Add broccoli; stir-fry until nearly tender, about 2 minutes. Add green onions and curry powder; cook, stirring frequently, until curry is fragrant, about 30 seconds. Stir in coconut milk, shrimp, cilantro, salt and red pepper; cook, stirring occasionally, until heated through and sauce thickens slightly, about 3 minutes. Serve over hot cooked rice, if desired.
Note: you can substitute oyster or crimini mushrooms for the white or shiitakes. Garnish with the basil.