Red Curry Noodles with Shrimp

Name: Red Curry Noodles with Shrimp
Cuisine: Thai,
Ingredients: 2 packages (4 oz) Stir Fry Brown Rice; 1 can (13.66 oz) Coconut Milk; 2 tbsps Red Curry Paste; 1 tbsp brown sugar; 1/2 pound large shrimp, peeled and deveined; 1 1/2 cups assorted vegetables, such as sliced green beans, thinly sliced onions and sliced bell peppers; 1/4 cup fresh Thai basil (optional); 2 tbsps Premium Fish Sauce; Fresh red chiles thinly sliced (optional)

The image for this recipe was generated using AI.

363

CALORIES

9

INGREDIENTS

Ingredients

2 packages (4 ounces) Thai Kitchen® Gluten Free Brown Rice Noodles
1 can (13.66 ounces) Thai Kitchen® Unsweetened Coconut Milk
2 tablespoons Thai Kitchen® Gluten Free Red Curry Paste
1 tablespoon brown sugar
1/2 pound large shrimp, peeled and deveined
1 1/2 cups assorted vegetables, such as sliced green beans, thinly sliced onions and sliced bell peppers
1/4 cup fresh Thai basil , (optional)
2 tablespoons Thai Kitchen® Gluten Free Premium Fish Sauce
Fresh red chiles, thinly sliced (optional)

INSTRUCTIONS

1 BRING large pot of water to boil. Remove from heat. Add brown rice noodles, stirring to separate noodles. Let stand 5 minutes or until noodles are tender but firm. Drain well. Set aside.
2 MEANWHILE, bring coconut milk to simmer in large skillet on medium heat. Stir in curry paste and sugar until well blended. Bring to boil. Reduce heat to low; simmer 5 minutes.
3 STIR in shrimp and vegetables. Cook 3 to 5 minutes on medium heat or just until shrimp turn pink and vegetables are tender-crisp. Stir in basil and fish sauce. Add noodles; cook until heated through. Garnish with additional basil and red chile slices, if desired.
4 Thai Kitchen Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian groceries. If unavailable, substitute Italian basil.