Fayla's Fabulous Food Calendar

Thai Shrimp Curry


1 tablespoon and 1 teaspoon vegetable oil

11 ounces large shrimp, peeled and deveined

2-2/3 cups frozen stir-fry vegetables, thawed

1 tablespoon and 2-1/4 teaspoons cornstarch

2 cups COLLEGE INN® Culinary Broth, Thai Coconut Curry

1/4 teaspoon red pepper flakes



Optional Garnishes:

Cilantro

Fresh basil



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.