Thai Red Curry Shrimp

This recipe is sooo good, and you can use the Lite coconut milk..it's tastes the same as regular. The recipe is from the back of the "Thai Kitchen" red curry paste bottle (you can buy at most grocery stores in the Asian section). I made it with whole wheat pasta, but it's great with rice too. Also you can substitute chicken instead of shrimp. I also added red and yellow bell peppers and broccoli.

Red Curry Shrimp

Thai Kitchen makes red curry paste the traditional way: in small batches that taste as fresh as homemade. We take the labor out of cooking authentic curry. I used regular lime rather than lime leaves, and I threw in tons of cilantro! I love lime and cilantro in Asian dishes.

1 (14 oz.) can Thai Kitchen Pure Coconut Milk (Regular or Lite), (divided)
1 1⁄2 Tbs. Thai Kitchen Red Curry Paste
1 Tbs. brown sugar
2 kaffir lime leaves, minced
1 lb. large shrimp, shelled and d eveined
2 Tbs. Thai Kitchen Premium Fish Sauce
1⁄4 cup basil, chopped
Thai Kitchen Jasmine Rice
Optional garnishes: sprigs of fresh basil and red chilies, thinly sliced

In a wok or heavy skillet heat half a can of the coconut milk. Stir in red curry paste and cook until well blended. Add the remaining coconut milk, brown sugar and kaffir lime leaves and bring to a boil. Reduce heat and simmer for 5 minutes. Add shrimp, and cook until shrimp are orange-pink in color, about 1-2 minutes. Stir in fish sauce and chopped basil. Place on a serving platter and garnish with sprigs of fresh basil and red chilies. Serve with cooked Thai Kitchen Jasmine Rice. Makes 4 to 6 servings.

Kaffir lime leaves are optional in this recipe.