Red Curry Shrimp And Vegetables

• 13 2/3 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
• 1/4 cup thai basil fresh, optional
• 1 tablespoon Thai Kitchen Premium Fish Sauce
• red chiles Fresh, thinly sliced,, optional

1. 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.
2. 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.
3. SERVE with jasmine rice, if desired. Garnish with additional basil and red chile slices, if desired.
4. Thai Kitchen Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian groceries. If unavailable, substitute Italian basil.

kitchen coconut milk, kitchen red, brown sugar, shrimp, assorted vegetables, thai basil, kitchen, red chiles

Taken from www.yummly.com/recipe/Red-Curry-Shrimp-and-Vegetables-2349815 (may not work)