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Thai Coconut Red Curry Shrimp - Ready. Chef. Go!

Thai Coconut Red Curry Shrimp | Ready Chef Go Bags

 

A Thai-inspired dish that couldn’t be easier to make, thanks to Ready. Chef. Go!®

Serves 4

  • 1¼ lbs of large shrimp, peeled and deveined
  • 1 can (14 oz) of light coconut milk
  • 1 tablespoon of red curry paste
  • 1½ tablespoons of Thai fish sauce
  • 4 teaspoons of dark brown sugar
  • 2 tablespoons of fresh-squeezed lime juice
  • 1 cup of Bunapi mushrooms or sliced white mushrooms
  • 1 red bell pepper, seeded and thinly sliced
  • 1 Ready. Chef. Go!® Microwave and Oven Steam Cooking Bag

If using the oven, preheat the oven to 350°F. In a mixing bowl, pour in the can of coconut milk. Add in the red curry paste, fish sauce, brown sugar, and lime juice and stir thoroughly. Make sure that the curry paste is spread evenly in the coconut milk. Put half of the shrimp, peppers, and mushrooms in one Ready. Chef. Go!® bag, and put the remainder in a second bag. Pour half of the curry sauce mix in one bag and the rest in the second bag. Seal both bags. If cooking in the oven, place both bags on a baking sheet and cook for 15 minutes. If cooking in the microwave, cook each bag for 3½ minutes each at full power, one bag at a time. Wait one minute before opening the bags to let them cool and then carefully open each to plate. Pour the finished curry into a serving bowl. We recommend serving on top of white rice or brown rice with a side dish of vegetables such as green beans, Chinese broccoli, or bok choi.

Thai Coconut Red Curry Shrimp - Ready. Chef. Go!

Thai Coconut Red Curry Shrimp | Ready Chef Go Bags

 

A Thai-inspired dish that couldn’t be easier to make, thanks to Ready. Chef. Go!®

Serves 4

  • 1¼ lbs of large shrimp, peeled and deveined
  • 1 can (14 oz) of light coconut milk
  • 1 tablespoon of red curry paste
  • 1½ tablespoons of Thai fish sauce
  • 4 teaspoons of dark brown sugar
  • 2 tablespoons of fresh-squeezed lime juice
  • 1 cup of Bunapi mushrooms or sliced white mushrooms
  • 1 red bell pepper, seeded and thinly sliced
  • 1 Ready. Chef. Go!® Microwave and Oven Steam Cooking Bag

If using the oven, preheat the oven to 350°F. In a mixing bowl, pour in the can of coconut milk. Add in the red curry paste, fish sauce, brown sugar, and lime juice and stir thoroughly. Make sure that the curry paste is spread evenly in the coconut milk. Put half of the shrimp, peppers, and mushrooms in one Ready. Chef. Go!® bag, and put the remainder in a second bag. Pour half of the curry sauce mix in one bag and the rest in the second bag. Seal both bags. If cooking in the oven, place both bags on a baking sheet and cook for 15 minutes. If cooking in the microwave, cook each bag for 3½ minutes each at full power, one bag at a time. Wait one minute before opening the bags to let them cool and then carefully open each to plate. Pour the finished curry into a serving bowl. We recommend serving on top of white rice or brown rice with a side dish of vegetables such as green beans, Chinese broccoli, or bok choi.