In a medium to large pot, cook the mushrooms in olive oil over medium-high heat for 8 to 10 minutes.
Add the scallions (trimmed and minced) and the daikon radishes. Continue to cook for 4 minutes.
Add the diced tomatoes, clam juice, water, and salt (optional), and bring to a boil. Simmer for 2 minutes. Add the shrimp, and bring the curry back to a gentle boil. Reduce the heat to low, and simmer for 2 minutes, or until shrimp (peeled and deveined) turn opaque pink.
Garnish curry with cilantro.
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