Thai Red Curry Shrimp
  • 1 14 ounce can Light Coconut MIlk
  • 2 tablespoons Red Curry Paste
  • 1 tablespoon brown sugar
  • 1 pound large shrimp, peeled and deveined
  • 1 cup assorted vegetables (we used red peppers, green beans and onions)
  • ¼ cup fresh Thai Basil (could sub cilantro)
  • 1 to 2 tablespoons Thai fish sauce
  • Cooked Brown Basmati or Jasmine Rice
  • Lime juice
  1. Bring coconut milk to simmer in a wok or large skillet over 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 over cooked rice and sprinkle with lime juice if desired
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