Red Curry Coconut Shrimp Stir Fry with Veggies

Cook time: 20 minutes
(This dish serves at least 4)

2 cups Jasmine Rice
3 cups water
1 bag frozen stir fry veggies (I prefer one with baby corn, peppers, and broccoli)
1/4 beef broth (or water)
1 can (12-14 oz) Lite Coconut Milk (or regular)
1 Tbsp Red Curry Paste
1 Tsp Powdered Ginger
1 Tsp Garlic Powder
2 Tbsp Brown Sugar
1 Tbsp Sirachi Chili Sauce (Optional)
1 Tsp Crushed Red Pepper (Optional)
1 lb Shrimp peeled and deveined


1. Bring 3 cups of water to a boil. Add Jasmine rice and reduce to a simmer. Set timer for 15 minutes.
2. In a large skillet, add frozen veggies and beef broth. Heat covered over a medium heat for about 8 minutes or until veggies are tender but still firm.
3. While veggies are cooking, combine coconut milk, ginger, garlic, brown sugar, and chilis. Whisk Well.
4. When veggies are ready, place on a plate. Set aside.
5. Be sure to take rice off of the heat when the timer beeps.
6. Saute Shrimp until mostly cooked. Add Coconut sauce and bring to a simmer. Let simmer for 3 minutes or until shrimp are done.
7. Add back veggies, stir and heat for an additional minute.

Enjoy!