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Thai Red Curry Shrimp and Vegetables

Prep: 15 minutes
Cook: 10 minutes


1 can (14 ounces) 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
¼ cup fresh Thai basil
2 Tablespoons Thai Kitchen® Premium Fish Sauce
4 cups cooked Thai Kitchen® Jasmine Rice
Fresh red chiles, thinly sliced



Bring coconut milk to a simmer in large skillet over medium heat. Stir in curry paste and sugar until well blended; bring to a 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 jasmine rice. Garnish with additional basil and red chile slices, if desired.


Recipe courtesy Thai Kitchen