Red Curry Shrimp
(from calibali0’s recipe box)
Source: Thai Kitchen Coconut Milk can label
Prep time: 10 minutes
Cook time: 15 minutes
Serves 4 people
Categories: Thai
Ingredients
- 14 oz can Coconut Milk
- 3 tbsp Red Curry Paste
- 1 tbsp brown sugar
- 1 lb large shrimp, peeled and deveined
- 1 cup assorted vegetables (ie: snap peas, bamboo shoots, sliced red bell pepper)
- 1/4 cup fresh Thai basil (optional)
- 2 tbsp Fish Sauce
- Fresh red chiles, thinly sliced (optional)
Directions
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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.
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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.
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Serve with cooked Jasmine Rice. Garnish with additional basil and red chile slices.