1 ½cups(14.1 ounces) Thai Red Curry Cooking Sauce*
1lb.peeled and deveined raw shrimp
Cooked rice, for serving
Cilantro, parsley, or green onion for garnish
Instructions
In a large skillet, heat oil over medium heat. Add vegetables to the skillet and sauté until tender, about 2-3 minutes.
Add curry sauce and stir to combine.
Increase heat to medium-high. Add shrimp and cook until opaque (about 3-6 minutes, depending on the size of the shrimp).
Serve curry over rice. Garnish with fresh cilantro, parsley, or green onion.
Notes
*I used Sharwood’s brand, which you can find in the international aisle of just about every grocery store. Trader Joe’s also sells a similar sauce. The sauce is labeled as “medium” heat, but it’s not very spicy at all.