We take wild caught shrimp and simmer them in a sauce of light coconut milk, zucchini, red bell peppers, basil, and red curry paste to create a quick, satisfying, and perfectly blended Thai meal. Goes great with our brown rice. We give you the red curry paste to take home so you can control the heat!
Allergies- Gluten, Dairy, Soy, Nut and Egg Free
Ingredients- Chicken breasts, coconut milk, zucchini, basil, onions, bell peppers, garlic, chicken broth, fish sauce, keffir lime leaves, sucanat, red curry paste.
Cooking InstructionsThai Red Curry Shrimp
Thaw completely. Stove-Top- Pour contents of coconut milk bag into a large skillet. Simmer on med/high heat for 8 minutes. Add contents of Shrimp and simmer for 6 minutes, or until cooked through. Add desired amount of red curry paste, tasting to make sure it does not get too spicy.
Remove lime leaf/leaves. Serving Suggestion: Coconut Rice or brown rice. HC Points- 5pts