Red curry noodles with shrimp

Directions

1. Bring a 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 the 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 chili slices, if desired.

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