Do a little chopping earlier in the day, then stir-fry a delicious Thai meal in about 10 minutes.
10m
PREP TIME
10m
COOK TIME
11
INGREDIENTS
Servings: 2
Ingredients
- 2 tablespoons oil
- 1 cup thinly sliced sweet onion
- 1 tablespoon finely chopped ginger
- 2 tablespoon finely chopped garlic
- 1 fresh chile, chopped
-
1
cup
(13.66 ounces)
Thai Kitchen Unsweetened Coconut Milk
![substitution]( "substitution")
Substitutions available
- 1 cup Lite Coconut Milk
- 1 tablespoon Thai Kitchen® Gluten Free Green Curry Paste
- 1 tablespoon Thai Kitchen® Gluten Free Premium Fish Sauce
- 1 tablespoon lime juice
-
12
ounces
large
prawns, peeled and deveined
![substitution]( "substitution")
Substitutions available
- 12 ounces rock shrimp, peeled and deveined
- 1/4 cup chopped Thai basil
INSTRUCTIONS
- 1 HEAT oil in a large skillet or wok on high heat. Add onion and ginger; cook and stir 3 minutes. Add garlic, chile, coconut milk, curry paste, fish sauce and lime juice.
- 2 STIR in prawns. Cook just until shrimp turn pink, about 1 to 2 minutes. Remove from heat. Add basil; stir gently. Serve over cooked jasmine rice, if desired.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
