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Thai Red Curry Shrimp


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  • 400ml can coconut milk
  • 1-2 tbsp thai kitchen red curry paste
  • 1-2 tbsp fish sauce
  • 2 tbsp brown sugar
  • 1/2 cup frozen peas
  • 1/3 cup water
  • 1/2 lb shrimp
  • basil
  • cilantro
  • jasmine rice



Step 1

In a large saucepan simmer coconut milk with red curry paste over medium heat for 5 minutes. Add fish sauce, brown sugar, peas, and water. Simmer 10 minutes, stirring occasionally. Stir in shrimp and continue cooking 3 to 5 minutes. Garnish with basil and cilantro. Serve with jasmine rice.


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