Thai Shrimp Curry

Submitted 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!"

 

• Ready In: 12mins
• Ingredients: 7
• Serves: 2-3

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)

directions

1. Heat oil in large skillet. Add shrimp; stir-fry 2 minutes.
2. Add vegetables; stir-fry 2 minutes.
3. Dissolve cornstarch in broth; add red pepper flakes. Add to skillet. Cook, stirring, until thickened.
4. Serve over noodles or rice and garnish with fresh basil and cilantro, if desired.

Reviews

[Joseph T.]

This was a fairly simple dish to prepare. I made rice stick noodles to serve with it. The spiciness hit the spot on this cold winter's day. I did not have coconut curry broth, substituted chicken broth mixed with curry powder.