Red Curry Shrimp

From newspaper...

• Ready In: 35 mins
• Serves: 3-4

Ingredients

• 14  ounces coconut milk
• 2  tablespoons red curry paste
• 1  tablespoon brown sugar
• 1  lb shrimp, peeled and deveined
• 1⁄2 cup  snap peas
• 1⁄2 cup bamboo shoot
• 1⁄2 cup red bell pepper, sliced
• 1⁄4 cup Thai basil, fresh (optional)
• 2  tablespoons fish sauce

Directions

1. Bring coconut mill to simmer in large skillet over medium heat.
2. Stir in curry paste and sugar until disolved, bring to boil.
3. Reduce to low heat, simmer 5 minutes.
4. Add shripm and veggies, cook 3-5 minutes or until shrimp turns pink and veggies are tender-crisp.
5. Stir in basil (optional) and fish sauce.
6. Serve with Jasmine rice.