Red curry shrimp and vegetables

Directions

1. 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.

2. Stir in shrimp and vegetables. Cook 3 to 5 minutes or just until shrimp turn pink and vegetables are tender-crisp. Stir in basil and fish sauce.

3. Serve with cooked Jasmine Rice, if desired. Garnish with additional basil and red chili slices, if desired.

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