Red Curry Shrimp & Vegetables

 Thai Kitchen

1 can (13.66 fl. oz.) coconut milk

2 tbsp. red curry paste

1 tbsp. brown sugar

1 lb. large shrimp, peeled and deveined

1 cup assorted vegetables, such as snap peas, bamboo shoots and sliced red bell pepper

¼ cup fresh Thai basil

2 tbsp. fish sauce

Fresh red chiles, thinly sliced (optional)

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.

A curry sauce is a wonderful thing to behold.

Stir in shrimp and vegetables. Cook 3 to 5 minutes or just until shrimp turn pink and vegetables are tender-crisp. 

I used smaller shrimps - more bang for your buck that way, I think.

Stir in basil and fish sauce.

Serve with cooked jasmine rice. Garnish with additional basil and red chile slices, if desired.

So aestetically pleasing for something that involves frozen veggies!

My Rating: 3/5 "This plates well and looks super-pretty. The drawback is that what you gain in beauty you lose in flavor. For Thai food, this is... bland. I'm sure the overall effect depends on what red curry paste you use, but I used the Thai Kitchen one and it was very mild compared to the red curry you might get at a Thai restaurant. It's enjoyable, but it's disappointingly not super-special."