Lighter Coconut Red Curry Shrimp
1 can (13.66 ounces) coconut milk
2 tablespoons Thai Kitchen® Red Curry Paste
1 tablespoon brown sugar
1 pound large shrimp, peeled and deveined
1/4 cup fresh Thai basil, chopped roughly (optional)
1 1/2 tablespoons fish sauce
Simmer coconut milk in large skillet over medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes.
Stir in shrimp and vegetables. Cook 3 to 5 minutes or just until shrimp turn pink. Stir in basil and fish sauce.
Serve over either brown or jasmine rice.
Nutrition Information Per Serving (not including rice): 295 Calories, Fat 19g, Protein 21g, Carbohydrates 10g, Cholesterol 168mg, Sodium 1095mg, Fiber 1g