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Red Curry Shrimp



Prep Time: 10 minutes
Cook Time: 15 minutes
Makes 4 servings.


  • 1 can (14 oz.) Thai Kitchen Coconut MilkGluten-Free Red Curry Shrimp
  • 2 tbsp. Thai Kitchen Red Curry Paste        
  • 1 tbsp. brown sugar
  • 1 lb. 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)
  • 2 tbsp. Thai Kitchen Premium Fish Sauce
  • 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 cooked Thai Kitchen Jasmine Rice. Garnish with additional basil and red chile slices, if desired.
Test Kitchen Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. If unavailable, substitute Italian basil.

*Feeling inspired? Enter NFCA and Thai Kitchen's "Cool Weather Cooking with Thai Kitchen" Recipe Contest. The Grand Prize winner will receive a prize package valued at $250 and will have their recipe featured on Thai Kitchen's website!

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