Thai Red Curry Shrimp

By Mommykins

Recipe for Zach using coconut milk.

Ingredients

• 400 ml can Thai Kitchen Coconut Milk
• 15-30 ml Thai Kitchen Red Curry Paste
• 15-30 ml Thai Kitchen Fish Sauce
• 30 ml Brown Sugar
• 125 ml Frozen Peas
• 75 ml Water
• 250 g Peeled and Deveined Shrimp
• To Taste Basil and Cilantro

Details

Servings 2
Preparation time 30mins
Cooking time 50mins

Preparation

Step 1

In a large saucepan, simmer one 400 ml can Thai Kitchen Premium Coconut Milk with 15-30 ml Thai Kitchen Red Curry Paste over medium heat for 5 minutes. Add 15-30 ml of Thai Kitchen Fish Sauce, 30 ml brown sugar, 125 ml frozen peas, and 75 ml water. Simmer 10 minutes, stirring occasionally. Stir in 250g of peeled and deveined shrimp and continue cooking 3 to 5 minutes until shrimp are cooked. Garnish with fresh basil and cilantro. Add to a bed of Jasmine rice.