Red Thai Curry
- 8 Servings
- Chef’s Companion Tomato Basil Soup Mix
- Warm Water
- Coconut Milk, canned
- Red Curry Paste
- Red Bell Pepper, julienned
- Shrimp, jumbo, raw, peeled, deveined
- Bamboo Shoots, canned, drained
- Jasmine Rice, prepared
- 12 oz bag
- 5 cups
- 27 fl oz
- 6 Tbsp
- 32 oz
- 8 oz can
- For serving
1:Add warm water and coconut milk in pot. Slowly whisk in tomato basil soup mix.
2:Add red curry paste and mix well.
3:Bring to a boil over medium heat, stirring constantly.
4:Add shrimp, bell pepper and bamboo shoots and simmer until shrimp are cooked through.
5:Serve with jasmine rice.
6:To make Tomato Thai Red Curry Soup, add 3 cups more warm water to recipe.