Red Curry Shrimp
- 1 14oz can coconut milk
- 2 Tbsp red curry paste
- 1 Tbsp brown sugar
- 1 lb large shrimp, peeled & deveined
- 1 cup assorted vegetables, such as snap peas, bamboo shoots, and sliced red bell pepper
- 1/4 cup fresh basil
- 2 Tbsp fish sauce
Bring coconut milk to simmer in large skillet on med heat. Stir in curry paste and sugar until well blended; bring to a boil. Reduce heat to low; simmer for 5 min.
Stir in shrimp and vegetables. Cook 3 to 5 min or just until shrimp turn pink and vegetables are tender crisp. Stir in basil and fish sauce.
Serve with cooked jasmine rice.