International Recipes
Thai Shrimp Curry
Prep: 6 min | Cook: 6 min | Yield: 2 servings
Ingredients
- 1 1/2 cups College Inn® Culinary Broth Thai Coconut Curry
- 1 tablespoons vegetable oil
- 1/2 pound large shrimp, shelled and deveined
- 1 box frozen stir-fry vegetablesm thawed
- 4 teaspoons cornstarch
- 1/4 teaspoons red pepper; red pepper flakes
Instructions
- Heat oil in large skillet. Add shrimp; stir fry for 2 minutes.
- Add vegetables; stir fry for 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.
Attribution
Recipe and photo used with permission from: College Inn®/©Del Monte Corporation