INGREDIENTS
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1 can (13.66 ounces) Thai Kitchen® Coconut Milk
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2 tablespoons Thai Kitchen® Red Curry Paste
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1 tablespoon brown sugar
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1 pound large shrimp, peeled and deveined
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1 cup assorted vegetables, such as snap peas, bamboo shoots and sliced red bell pepper
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1/4 cup fresh Thai basil (optional)
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1 to 2 tablespoons Thai Kitchen® Premium Fish Sauce
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Cooked Thai Kitchen® Jasmine Rice (optional