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Red Curry Shrimp


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  • 1 pound raw shrimp, large; peeled, deveined
  • 1 14 ounce coconut milk (canned)
  • 1 tablespoon red curry paste
  • 1 tablespoon brown sugar
  • 2 tablespoon fish Sauce
  • 1/4 cup fresh basil; chopped



Step 1

In a wok or heavy skillet heat 1/2 cup coconut milk. Stir in red curry
paste and cook until well blended. Add remaining coconut milk, brown sugar
and bring to a boil, stirring continuously. Add shrimp, reduce heat and
simmer for 6 to 8 minutes or until shrimp are cooked and turn an
orange-pink color. Stir in fish sauce and chopped basil.


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