1 can (13.66 ounces) Thai Kitchen® Coconut Milk
2 tablespoons Thai Kitchen® Red Curry Paste
2 pieces Thai Kitchen® Galangal
2 pieces Thai Kitchen® Kaffir Lime Leaves
2 pieces Thai Kitchen® Thai Bird Eye Chilies
2 stalks lemongrass
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 fresh Thai basil (optional)
1 to 2 tablespoons Thai Kitchen® Premium Fish Sauce
Cooked Thai Kitchen® Jasmine Rice (optional)
Fresh red chiles, thinly sliced (optional)
BRING coconut milk to simmer in large skillet on medium heat. Stir in curry paste, galangal, kaffir lime leaves, bird eye chilies, lemongrass and sugar until well blended; bring to boil. Reduce heat to low; simmer 30 minutes. Remove all pieces with slotted spoon.
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 jasmine rice, if desired. Garnish with additional basil and red chile slices, if desired.
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.
Green Curry Shrimp and Vegetables: Prepare as directed, using 1 tablespoon Thai Kitchen® Green Curry Paste in place of the Red Curry Paste. For added heat, use 2 tablespoons Green Curry Paste.
Nutrition Information Per Serving: 295 Calories, Fat 19g, Protein 21g, Carbohydrates 10g, Cholesterol 168mg, Sodium 1095mg, Fiber 1g