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INGREDIENTS
Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons Thai Kitchen® Gluten Free Roasted Red Chili Paste
- 3/4 cup Thai Kitchen® Unsweetened Coconut Milk, divided
- 12 large shrimp, peeled, deveined, butterflied
- 2 tablespoons palm sugar
- 1 1/2 tablespoons Thai Kitchen® Gluten Free Premium Fish Sauce
- 4 teaspoons water
- 1 makrut lime leaf, thinly sliced (optional)
- 2 teaspoons thinly sliced fresh chiles, (optional)
INSTRUCTIONS
- 1 HEAT oil in large skillet or wok on medium heat. Add chili paste; stir fry 30 seconds or until fragrant. Stir in 1/4 cup of the coconut until well blended. Bring to boil on high heat.
- 2 STIR in shrimp; stir fry until shrimp turn pink. Add remaining 1/2 cup coconut milk, sugar, fish sauce and water; stir fry until heated through.
- 3 GARNISH with lime leaves and chiles, if desired.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
