Thai-style stir-fried shrimp, quartered white mushrooms, broccoli florets and green onion pieces in a spicy curry coconut milk sauce.

Thai Curried Shrimp with Mushrooms

2 tablespoons vegetable oil
4 cups quartered white mushrooms
2 cups broccoli florets
1/2 cup (cut 1/2-inch long) green onions
1 tablespoon curry powder
1 (15-ounce) can unsweetened coconut milk
14 to 16 ounces uncooked shrimp, peeled and deveined
3/4 teaspoon salt
1/8 teaspoon ground red pepper

1. Heat oil in large, deep skillet. Stir-fry mushrooms until almost tender, about 2 minutes. Add broccoli; stir-fry until nearly crisp-tender, about 2 minutes. Add onion and curry powder; cook, stirring frequently, until curry is fragrant, about 30 seconds.
2. Stir in coconut milk, shrimp, salt and red pepper; cook, stirring occasionally, until shrimp is cooked and sauce has thickened, about 3 to 5 minutes.
3. Serve over hot cooked rice if desired.

Makes 4 servings.