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Ingredients
US|METRIC
4 SERVINGS
- 13.66 oz. Thai Kitchen Coconut Milk
- 2 Tbsp. Thai Kitchen Red Curry Paste
- 1 Tbsp. brown sugar
- 1 lb. large shrimp (peeled and deveined)
- 1 cup assorted vegetables (such as snap peas, bamboo shoots and sliced red bell pepper)
- 1/4 cup thai basil (fresh, optional)
- 1 Tbsp. Thai Kitchen Premium Fish Sauce
- red chiles (Fresh, thinly sliced,, optional)
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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 turn pink and vegetables are tender-crisp. Stir in basil and fish sauce.
- SERVE with jasmine rice, if desired. Garnish with additional basil and red chile slices, if desired.
- 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.
NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories140Calories from Fat20 |
| % DAILY VALUE |
| Total Fat2.5g4% |
| Saturated Fat |
| Trans Fat |
| Cholesterol170mg57% |
| Sodium170mg7% |
| Potassium300mg9% |
| Protein23g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate4g1% |
| Dietary Fiber0g0% |
| Sugars3g |
| Vitamin A8% |
| Vitamin C15% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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