10-Minute Thai Shrimp Curry

INGREDIENTS

• 1 teaspoon cooking oil
• 2 tablespoons red curry paste
• 12 ounces coconut milk
• 1 red bell pepper, seeded and cut into strips
• 6 ounces fresh mushrooms, sliced (I used Japanese King Trumpet Mushrooms)
• 1/2 pound uncooked, peeled shrimp
• 8 fresh basil leaves (optional)
• cooked rice, to serve