INGREDIENTS
1 1/2 lb
peeled, medium-size raw shrimp (2 1/30 count)
1
extra-large vegetable bouillon cube
2 tsp
grated fresh ginger
1 8 ounce package
sliced fresh baby portobello mushrooms
1 13.66 ounce can
coconut milk
3 tsp
curry powder
1/2 tsp
salt
1/4
to 1/2 tsp. ground red pepper
1/4 cup
chopped fresh basil
1/4 cup
chopped fresh cilantro
1 tbsp
fresh lime juice