Thai Shrimp Curry Recipe

Thai Shrimp Curry Recipe

  • 1 tablespoon vegetable oil
  • 1/2 pound large shrimp, peeled and deveined
  • 2 cups frozen stir-fry vegetables, thawed
  • 4 teaspoons cornstarch
  • 1 1/2 cups COLLEGE INN® Culinary Broth, Thai Coconut Curry
  • 1/4 teaspoon red pepper flakes
  • Optional Garnishes:
  • Cilantro
  • Fresh basil
  1. Heat oil in large skillet. Add shrimp; stir-fry 2 minutes.
  2. Add vegetables; stir-fry 2 minutes.
  3. Dissolve cornstarch in broth; add red pepper flakes. Add to skillet. Cook, stirring, until thickened. Serve over noodles or rice and garnish with fresh basil and cilantro, if desired.
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