Thai Shrimp Curry
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Thai Shrimp Curry
INGREDIENTS
- 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
DIRECTIONS
- Heat oil in large skillet. Add shrimp; stir-fry 2 minutes.
- Add vegetables; stir-fry 2 minutes.
- 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.
