We take wild caught shrimp and simmer them in a sauce of light coconut milk, zucchini, red bell peppers, green beans, carrots, basil, and red curry paste to create a quick, satisfying, and perfectly blended Thai meal. 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, green beans, carrots, basil, onions, bell peppers, garlic, chicken broth, fish sauce, keffir lime leaves, sucanat, red curry paste, cauliflower rice.
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