1 cup assorted vegies such as, snap peas,bamboo shoots,sliced red pepper
1/4 cup fresh thai basil (optional)
2 Tbsp fish sauce
fresh red chilies, thinly slices (opitonal)
Instructions
Bring coconut milk to simmer in large skillet on
medium heat. Stir in curry paste and sugar until
well blended, bring to a boil. Reduce heat to low
and simmer 5 minutes.
Stir in shrimp and vegetables. Cook 3-5 minutes or
just until shrimp turn pink and vegetables are
tender crisp. Stir in basil and fish sauce.
Suggest to double vegetables.
Have used frozen stir fry vegetables, add with curry
paste and brown sugar. Worked out well.
Serving
Suggestions
Serve with cooked jasmine rice. Garnish with additional basil and red chili slices if desired.
Originally Submitted
4/29/2024
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