thai shrimp curry
Thai Shrimp Curry
Shrimp simmered in creamy Thai curry sauce with coconut milk and Thai herbs. Rich, spicy, and fast to prepare.
Ingredients:
- 1 tablespoon vegetable oil
- 1/2 pound large shrimp, peeled and deveined
- 2 cups frozen stir-fry vegetables, thawed
- 4 teaspoons cornstarch
- 1 1/2 cups college inn® culinary broth, thai coconut curry
- 1/4 teaspoon red pepper flakes
- optional garnishes: cilantro
- fresh basil
Directions:
- Heat oil in large skillet. Add shrimp; stir-fry 2 minutes. Add vegetables; stir-fry 2 minutes.
- Dissolve cornstarch in broth; add red pepper flakes. Add to skillet. Cook, stirring, until thickened. Serve over noodles or rice and garnish with fresh basil and cilantro, if desired.
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