1 can (400 mL)) Thai Kitchen® Coconut Milk
2 tablespoons (30 mL) Thai Kitchen® Red Curry Paste
1 tablespoon (15 mL) brown sugar
1 pound (500 g) large shrimp, peeled and deveined
1 cup (250 mL) assorted vegetables, such as snap peas, bamboo shoots and sliced red bell pepper
1/4 cup (50 mL) fresh Thai basil (optional)
2 tablespoons (30 mL) Thai Kitchen® Premium Fish Sauce
Cooked Thai Kitchen® Jasmine Rice (optional)
Fresh red chiles, thinly sliced (optional)
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.
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.
SERVE with cooked Jasmine Rice, if desired. Garnish with additional basil and red chile slices, if desired.
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.
GREEN Curry Shrimp and Vegetables: Prepare as directed, using 1 tablespoon Thai Kitchen® Green Curry Paste in place of the Red Curry Paste. For added heat, use 2 tablespoons Green Curry Paste.
NUTRITION Information Per Serving: 295 Calories, Fat 19g, Protein 21g, Carbohydrates 10g, Cholesterol 168mg, Sodium 1095mg, Fiber 1g