International Recipes

Thai Shrimp Curry

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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

  1. Heat oil in large skillet. Add shrimp; stir fry for 2 minutes.
  2. Add vegetables; stir fry for 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.

Attribution

Recipe and photo used with permission from: College Inn®/©Del Monte Corporation



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