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Yield: 3 servings
1 tablespoon vegetable oil
1/2 pound large shrimp, peeled and deveined
2 cups frozen stir-fry vegetables, thawed
4 teaspoons cornstarch
1 1/2 cups chicken broth
Thai Coconut Curry
1/4 teaspoon red pepper flakes
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.