Description

This recipe is for about four servings. It was found on the can of Asian Creations Thai Kitchen Coconut Milk.

Ingredients

1 can (13.66 fluid ounces) coconut milk
2 tablespoon 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 – 2 tablespoons premium fish sauce
1/4 cup fresh thai Basil and fresh red chilies, thinly sliced(Optional)

Directions

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 turns pink and vegetables are tender-crisp. Stir in fish sauce and basil.

Serve with cooked Jasmine rice. Garnish with additional basil and red chili slices, if desired.