2 tablespoons peanut oil 1/2 pound broccoli florets 2 medium red bell peppers, cut into strips 1 lb large shrimp, peeled and deveined 1-12 oz can baby corn, drained 1 tablespoon Red Curry Paste2 teaspoons Fish Sauce1-13.5 oz can Coconut MilkJasmine Rice, cooked
DIRECTIONS
In large skillet, heat oil over medium heat.
Add broccoli and red peppers. Stir-fry 2-3 minutes.
Add shrimp. Stir-fry shrimp until they just begin to turn pink, about 1 minute.
Add baby corn, Red Curry Paste, Fish Sauce and Coconut Milk. Mix all together well.
Simmer until shrimp are cooked, about 1-2 minutes.
Thai chilies, garlic, lemon grass, galanga ginger and kaffir lime give this popular item fantastic and versatile flavor. Great for meat, poultry, vegetables, or fish.
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Ingredients
