Red Curry Shrimp and Vegetables

Red Curry Shrimp and Vegetables


13 2/3 ounces Thai Kitchen Coconut Milk
2 tablespoons Thai Kitchen Red Curry Paste
1 tablespoon brown sugar
1 pound large shrimp (peeled and deveined)
1 cup assorted fresh vegetables (such as snap peas, bamboo shoots and sliced red bell pepper)
1/4 cup thai basil (fresh, optional)
1 tablespoon Thai Kitchen Premium Fish Sauce
red chili peppers (Fresh, thinly sliced,, optional)


1BRING 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.
2STIR 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.
3SERVE with jasmine rice, if desired. Garnish with additional basil and red chile slices, if desired.
4Thai 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.
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