Thai Red Curry with Bell Peppers and Mushrooms

Ingredients:

• 5 tbsp Red Curry Paste
• 2 tbsp cooking oil
• 1 13 oz package of angel hair pasta
• 4 cups coconut milk (I used 1 can of light and 1 can of regular)
• 1 lb ground turkey
• 2 tbsp brown sugar
• 3 tbsp fish sauce
• 2 tbsp grated lime zest
• 2 lime quarters
• 2 red bell peppers, diced
• 1 container of fresh sliced mushrooms
• 2 Fresh serrano peppers
• Basil leaves

Directions:

1. Add cooking oil and red curry paste to pan and fry until fragrant.
2. Stir in coconut milk.
3. Boil salted water in a separate pot and add angel hair pasta, and cook accordingly.
4. Wait until coconut milk boils, and then add turkey.
5. Let the turkey cook through (about 15 minutes) and then add brown sugar, fish sauce, lime zest, and squeeze the lime juice from the quarters in the sauce.
6. Add red bell peppers and mushrooms.
7.  Let simmer for 5-10 more minutes.
8. Plate pasta and then place sauce on top.
9. Garnish with sliced serrano peppers and basil leaves.

Enjoy!