1 13.5-ounce can coconut milk
2 tbsp Red curry paste
1 tbsp Brown sugar
1 pound Large shrimp, peeled and deveined
1 cup Assorted vegetables, such as snap peas, bamboo shoots and sliced red bell pepper
¼ cup Thai basil, fresh (optional)
3 tbsp Café Tequila Citrus Habanero
Cooked Jasmine Rice (optional)
Fresh red chili, thinly sliced (optional)
- Bring coconut milk to simmer in large skillet on medium high heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes.
- 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 Café Tequila Citrus Habanero Sauce.
- Serve with cooked Jasmine Rice, if desired. Garnish with additional basil and red chili slices.