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Red Curry Shrimp


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  • 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


Servings 4


Step 1

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.


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