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363
CALORIES
9
INGREDIENTS
Ingredients
- 2 packages (4 ounces) Thai Kitchen® Gluten Free Brown Rice Noodles
- 1 can (13.66 ounces) Thai Kitchen® Unsweetened Coconut Milk
- 2 tablespoons Thai Kitchen® Gluten Free Red Curry Paste
- 1 tablespoon brown sugar
- 1/2 pound large shrimp, peeled and deveined
- 1 1/2 cups assorted vegetables, such as sliced green beans, thinly sliced onions and sliced bell peppers
- 1/4 cup fresh Thai basil , (optional)
- 2 tablespoons Thai Kitchen® Gluten Free Premium Fish Sauce
- Fresh red chiles, thinly sliced (optional)
INSTRUCTIONS
- 1 BRING large pot of water to boil. Remove from heat. Add brown rice noodles, stirring to separate noodles. Let stand 5 minutes or until noodles are tender but firm. Drain well. Set aside.
- 2 MEANWHILE, bring coconut milk to simmer in large skillet on medium heat. Stir in curry paste and sugar until well blended. Bring to boil. Reduce heat to low; simmer 5 minutes.
- 3 STIR in shrimp and vegetables. Cook 3 to 5 minutes on medium heat or just until shrimp turn pink and vegetables are tender-crisp. Stir in basil and fish sauce. Add noodles; cook until heated through. Garnish with additional basil and red chile slices, if desired.
- 4 Thai Kitchen Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian groceries. If unavailable, substitute Italian basil.
