ingredients:
1 Tbsp. brown sugar
1 lb. large shrimp, peeled  and deveined
1 can (14 oz.) thai kitchen® Coconut Milk
1 cup assorted vegetables such  as snap peas, bamboo shoots  and sliced red bell pepper
1/4 cup fresh Thai basil
2 Tbsp. thai kitchen® Red Curry paste
2 Tbsp. thai kitchen® premium Fish sauce
4 cups cooked thai kitchen® Jasmine Rice
Fresh red chiles, thinly sliced

Method:
Bring coconut milk to a simmer in large skillet over medium heat. Stir in curry paste and sugar until well blended; bring to a 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 jasmine rice.

Garnish with additional  basil and red chile slices, if desired. Makes 4 servings.

Thai Red Curry Shrimp and Vegetables Recipe