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Ingredients
- 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
Preparation
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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