Thai Shrimp Curry

Name: Thai Shrimp Curry
Prep time: 6 min
Cook time: 6 min
Total time: 12 min
Yield: 2-3 serving(s)
Ingredients: 1 tablespoon vegetable oil; 1/2 lb large shrimp, shelled and deveined; 2 cups frozen stir fry vegetables, thawed; 4 teaspoons cornstarch; 1 1/2 cups college inn thai coconut curry broth; 1/4 teaspoon red pepper flakes; cilantro (optional) or fresh basil, to garnish (optional)

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Recipe by Chef #844593

The holidays were delicious but they were also gut-busting! Lighten up this weekend and add an exotic flare to an everyday stir-fry with this easy-to-make Thai Shrimp Curry from College Inn. This is also great to whip up on a busy week night. The best part is that it uses the new Thai Coconut Curry broth which is fantastic!

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READY IN: 12mins

SERVES: 2-3

UNITS: US

INGREDIENTS

Nutrition

1

tablespoon vegetable oil
¹⁄₂

lb large shrimp, shelled and deveined
2

cups frozen stir fry vegetables, thawed
4

teaspoons cornstarch
1 ¹⁄₂

cups college inn thai coconut curry broth
¹⁄₄

teaspoon red pepper flakes
cilantro (optional) or fresh basil, to garnish (optional)

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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