Lighter Coconut Red Curry Shrimp

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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 Directions: Simmer coconut milk in large skillet over medium heat. Stir in curry…

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Curry Roasted Cauliflower with Sweet Peas

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There will not be anything quite so lovely on your tongue as cauliflower, oiled and overtly salted, caramelized and crisped in the oven. The white florets begin to blacken. They soften and sweeten in a light, honeyed way. Here I tossed a head of cauliflower with curry spice and turmeric. I gave them 20 minutes…

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