Red thai curry shrimp, with vegetables

Posted: October 3, 2013 in Uncategorized


It’s amazing how one dish can make you feel like a genius. This was one of those dishes. I worked off of this recipe (  and played around with it to use red thai curry paste, shrimp, and VOILA!

half head of cabbage, shredded

1 1/2 cup mushrooms
one medium chopped onion
1/2 chicken bouillon boiled in one cup of water
2 tbsp THAI KITCHEN red curry paste
2 tbsp brown sugar
2 tbsp oyster sauce
3/4 can of coconut milk
1 lb uncooked shrimp, tails off
cooked white rice

Saute the first three ingredients in a skillet for five minutes. Add the chicken boullion in water, stir for three minutes. Add the next four ingredients, stir, and cook until boiling. Add the shrimp, bring heat to simmer, cook until shrimp is pink. Add basil for smell and flavor, then serve over white rice.


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