Thai Curry Shrimp

Lisa Wood

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This Thai Curry Shrimp is creamy, flavorful, and surprisingly simple to make. With tender shrimp, potatoes, peas, and a mild Thai curry sauce, this is one of those recipes that feels a little fancy without requiring a ton of work.

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Serves

3

Ingredients

1 cup Condensed Thai Mild Heat Curry Sauce
1/4 cup Lite Unsweetened Coconut Milk
3/4 cup Chicken Broth
1 cup Diced & Peeled White Potatoes
1/2 cup Peas, Green
12 shrimp

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Directions

In a small saucepan, add curry sauce, broth, and coconut milk. Stir to combine.

Drain the potatoes and add them with the peas to the sauce.

Bring that to a low simmer, then add the shrimp and cook until the shrimp are done. Alternatively, you can use a pre-cooked shrimp if you'd like and just add them long enough to warm them through.

Serve over your favorite rice, and you’re done. Enjoy!

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