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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From newspaper... Ingredients:
14 ounces coconut milk |
2 tablespoons red curry paste |
1 tablespoon brown sugar |
1 lb shrimp, peeled and deveined |
1/2 cup snap peas |
1/2 cup bamboo shoot |
1/2 cup red bell pepper, sliced |
1/4 cup thai basil, fresh (optional) |
2 tablespoons fish sauce |
Directions:
1. Bring coconut mill to simmer in large skillet over medium heat.
2. Stir in curry paste and sugar until disolved, bring to boil.
3. Reduce to low heat, simmer 5 minutes.
4. Add shripm and veggies, cook 3-5 minutes or until shrimp turns pink and veggies are tender-crisp.
5. Stir in basil (optional) and fish sauce.
6. Serve with Jasmine rice.
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