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Monday, February 4, 2013

Thai Red Curry Shrimp and Vegetables

I have really been enjoying working with Thai Kitchen this past week. Their products are impeccable and gluten-free also! 
Chinese new year is just around the corner and that means all things asian in this house! 
Are you looking for a great recipe that is easy and ready in under 20 minutes? I have one for you! It is actually ready in 10, but rice takes about 20 minutes and this is best served with steamed white rice. If your kids do not like shrimp, you can use chicken in its place and it is just as tasty. 

Thai Red Curry Shrimp and Vegetables

by Thai Kitchen

1 can (13.66 oz) Thai Kitchen® Coconut Milk
2 tablespoons Thai Kitchen® Red Curry Paste
1 tablespoon brown sugar
1 pound large shrimp, peeled and deveined
1 cup assorted vegetables, such as snap peas, bamboo shoots and sliced red bell pepper
1/4 cup fresh Thai basil (optional)
1 to 2 tablespoons Thai Kitchen® Premium Fish Sauce
Cooked Thai Kitchen® Jasmine Rice
Fresh red chiles, thinly sliced (optional)

Bring coconut milk to simmer in large skillet on medium heat. 

Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes.

Stir in shrimp and vegetables. Cook 3 to 5 minutes or just until shrimp turn pink and vegetables are tender-crisp. Stir in basil and fish sauce.

Serve with steamed Basmati or Jasmine Rice, if desired. 
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