seafood

Red Curry Shrimp and Vegetables

Name: Red Curry Shrimp and Vegetables
Prep time: 10 min
Cook time: 15 min
Yield: 4
Cuisine: Thai,
Ingredients: 1; 1 can (13.66 oz) Coconut Milk; 2 tbsps Red Curry Paste; 1 tbsp brown sugar; 1 pound large shrimp peeled and deveined; 1 cup assorted vegetables, such as snap peas, bamboo shoots and sliced red bell pepper; 1/4 cup fresh Thai basil (optional); 1 tbsps Premium Fish Sauce; Fresh red chiles, thinly sliced (optional)

Thai Kitchen® Red Curry Paste takes the guesswork out of creating this restaurant-inspired dish. Made with shrimp, (or try chicken or tofu), and your family’s favorite vegetables, it’s on the table for everyone to enjoy in 15 minutes.

10m

PREP TIME

15m

COOK TIME

295

CALORIES

8

INGREDIENTS

Ingredients
Instructions
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Ingredients 4 Servings

1 can (13.66 ounces) Thai Kitchen® Gluten Free Unsweetened Coconut Milk
2 tablespoons Thai Kitchen® Gluten Free Red Curry Paste
1 tablespoon brown sugar
1 pound large shrimp, peeled and deveined
1 cup assorted vegetables, such as snap peas, bamboo shoots and sliced red bell pepper
1/4 cup fresh Thai basil, (optional)
1 tablespoons Thai Kitchen® Gluten Free Premium Fish Sauce
Fresh red chiles, thinly sliced , (optional)

KEY PRODUCTS

INSTRUCTIONS

1 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.
2 STIR in shrimp and vegetables. Cook 3 to 5 minutes or just until shrimp turn pink and vegetables are tender-crisp. Stir in basil and fish sauce.
3 SERVE with jasmine rice, if desired. 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.