Red Curry Shrimp

Thai Kitchen makes red curry paste the traditional way: in small batches that taste as fresh as homemade. We take the labor out of cooking authentic curry.

1 (14 oz.) can Thai Kitchen Pure Coconut Milk (Regular or Lite), (divided)
1 1⁄2 Tbs. Thai Kitchen Red Curry Paste
1 Tbs. brown sugar
2 kaffir lime leaves, minced
1 lb. large shrimp, shelled and d eveined
2 Tbs. Thai Kitchen Premium Fish Sauce
1⁄4 cup basil, chopped
Thai Kitchen Jasmine Rice
Optional garnishes: sprigs of fresh basil and red chilies, thinly sliced

In a wok or heavy skillet heat half a can of the coconut milk. Stir in red curry paste and cook until well blended. Add the remaining coconut milk, brown sugar and kaffir lime leaves and bring to a boil. Reduce heat and simmer for 5 minutes. Add shrimp, and cook until shrimp are orange-pink in color, about 1-2 minutes. Stir in fish sauce and chopped basil. Place on a serving platter and garnish with sprigs of fresh basil and red chilies. Serve with cooked Thai Kitchen Jasmine Rice. Makes 4 to 6 servings.

Kaffir lime leaves are optional in this recipe.