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Thai Shrimp Curry



  • 1 1/2 cups College Inn® Culinary Broth Thai Coconut Curry
  • 1 tablespoons vegetable oil
  • 1/2 pound shrimp (large) shelled and deveined
  • 1 box frozen stir-fry vegetables thawed
  • 4 teaspoons cornstarch
  • 1/4 teaspoons red pepper; red pepper flakes


  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.

Prep Time: 6 min | Cook Time: 6 min | Yield: 2 Servings

Recipe and photo credit: College Inn®/©Del Monte Corporation


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