thai shrimp curry
Prawn
Thai Shrimp Curry
A creamy, spicy Thai curry with shrimp, coconut milk, and red or green curry paste.
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
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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