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Prep Time: 6 Minutes Cook Time: 0 Minutes |
Ready In: 6 Minutes Servings: 3 |
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The holidays were delicious but they were also gut-busting! Lighten up this weekend and add an exotic flare to an everyday stir-fry with this easy-to-make Thai Shrimp Curry from College Inn. This is also great to whip up on a busy week night. The best part is that it uses the new Thai Coconut Curry broth which is fantastic! Ingredients:
1 tablespoon vegetable oil |
1/2 lb large shrimp, shelled and deveined |
2 cups frozen stir fry vegetables, thawed |
4 teaspoons cornstarch |
1 1/2 cups college inn thai coconut curry broth |
1/4 teaspoon red pepper flakes |
cilantro (optional) or fresh basil, to garnish (optional) |
Directions:
1. Heat oil in large skillet. Add shrimp; stir-fry 2 minutes.
2. Add vegetables; stir-fry 2 minutes.
3. Dissolve cornstarch in broth; add red pepper flakes. Add to skillet. Cook, stirring, until thickened.
4. Serve over noodles or rice and garnish with fresh basil and cilantro, if desired.
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