Simmer 1 can (14 oz) Coconut milk with 1-2 Tbsp. Thai Kitchen Red Curry Paste over medium heat for 5 minutes. Add 1 Tbsp. Fish Sauce, 2 Tbsp. brown sugar, 1/2 cup frozen peas (or fresh snap pea pods), and 1/3 cup water (I also added sliced frozen carrots and a can of bamboo shoots, and I think partially boiled potatoes would be good too). Simmer 10 minutes, stirring occasionally. Stir in 1/2 pound fresh shrimp [or bite-sized cooked chicken] and continue cooking 3-5 minutes, until shrimp are cooked. Garnish with fresh basil and cilantro. Serve with rice.
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2 comments:
YAY!! Thanks for posting, Christy :) I can't wait to try this one out.
I hope my brother is appreciating all this cooking!! if not we'll have him live off leftovers for a month! you are great.. i may have to steal some recipes..
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