(stovetop): Thaw completely in fridge. Cook rice (included). Heat a little oil in a pan or skillet over medium-high heat. Add peas & caramelized onion. Cook, stirring, 1-2 min. Add sauce (coconut milk will look lumpy). Bring to a boil, then reduce heat. Simmer, cook & stir occasionally, 5 min. Drain off & discard liquid from shrimp then add shrimp to skillet. Cook 3-5 min, just until shrimp turn pink. Serve over rice. Suggested Sides: Fresh tropical fruit.
Shrimp, coconut milk, yellow onion, chicken broth, diced tomatoes, sugar snap peas, green onion, red pepper, fish sauce, cilantro, Thai green curry paste, brown or white rice.
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