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RED CURRY WITH SHRIMP


Active Time : 20 minutes
Total Time : 20 minutes
Serves : 4 servings

INGREDIENTS

  • 1 13.5 ounce can light coconut milk (13.5 ounce)
  • 3 tablespoons red curry paste
  • 1 tablespoon oyster sauce
  • 1 tablespoon light brown sugar
  • 2 tablespoons pure vegetable oil
  • 1 cup fresh snow pea pods cut in half
  • 1/2 cup sliced red bell peppers halved
  • 1/2 cup sliced yellow bell peppers halved
  • 1/2 cup matchstick carrots
  • 1/2 cup sliced green onions
  • 1 pound frozen 41-50 count EZ peel uncooked shrimp thawed, peeled and deveined
  • - cooked jasmine rice

DIRECTIONS

In small bowl, prepare seasoning mix according to package directions (do not follow cooking directions); set aside.

In large skillet, heat oil over medium-high heat. Add vegetables and sauté until tender (about 3-4 minutes).

Add in shrimp and sauté until just opaque (about 3-4 minutes). Stir in sauce mix and bring to a boil. Boil and stir 2-3 minutes or until thickened.

Serve over jasmine rice.