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
Servings: 4
Ingredients
- 1 can (13.66 ounces) Thai Kitchen 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)
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.
