2 tablespoons olive oil
1 large sweet onion, chopped
1 green pepper, chopped
1/2 pound mushrooms, sliced
2 teaspoons mild curry powder
pinch cayenne, to taste
1 pound shrimp or other seafood (see suggestions below)
1 14-ounce can coconut milk
3 cups cooked wild rice
Pinenuts or Spanish peanuts for garnish (optional)
Heat the oil in a large pot; add the onions and green pepper and cook, stirring, until soft; about 5 minutes. Add the mushrooms and spices and continue to cook until the mushrooms wilt. Stir in the shrimp or other seafood and cook until they are opaque (5-10 minutes). Stir in the coconut milk and wild rice and cook until everything is heated through. Serve sprinkled with pinenuts or Spanish peanuts if you wish.
Seafood suggestions: You can use any shellfish (such as scallops, squid, clams or crabmeat) or firm fish (such as salmon or tuna). This recipe is a great way to use up leftover fish. Cut raw fish into bite-size pieces. If the seafood is cooked, just stir it into the vegetables along with the coconut milk and wild rice.