Heat oil in a large pot over medium heat. Add onions, then peppers and cook with black pepper and paprika
Cook and stir in the cut up ginger, lemongrass, and curry paste in the heated oil for 1 minute.
Slowly pour the chicken broth over the mixture, stirring continually. brown sugar; simmer for 15 minutes.
Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. (I added a can of creamed cauliflower soup, just because I had it. 😛 )
Last of all, add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt.
1 tablespoon vegetable or olive oil
seasonings, paprika and black pepper
1 medium onion cut fine.
2 small red/yellow peppers
some garlic cloves chopped and added LAST
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced (did not have)
2 teaspoons red curry paste
4 cups chicken broth
1 tablespoon light brown sugar or honey
2 (13.5 ounce) cans coconut milk
1/2 pound fresh shiitake mushrooms,
sliced 1 pound medium shrimp – peeled and deveined
2 tablespoons fresh lime juice salt to taste (cilantro can be added as a garnish)
I added i can cauliflower soup. honey was used instead of brown sugar. curry powder and garam masala instead of red paste curry. Some people add fish sauce. Did not have the lemongrass.
paprika, pepper, salt and one dried ancho pepper were added.