1 jar (11.09 ounces) Thai Kitchen® Red Curry 10-Minute Simmer Sauce
2 cups assorted cut-up vegetables, such as broccoli florets, diagonally sliced carrots, red bell pepper strips and snow pea pods
1/2 pound large shrimp, peeled and deveined
1/4 cup thinly sliced fresh basil (optional)
Cooked Thai Kitchen® Jasmine Rice (optional)
BRING Simmer Sauce to boil in 3-quart saucepan on high heat. Reduce heat to medium. Add vegetables; cook 5 minutes, stirring occasionally.
STIR in shrimp. Simmer 5 minutes or just until shrimp turn pink, stirring occasionally. Add basil, if desired.
SERVE with cooked Jasmine Rice, if desired.