Thai Kitchen

Chu Chee Shrimp


2 tablespoons (30 mL) vegetable oil

2 tablespoons (30 mL) Thai Kitchen® Roasted Red Chili Paste

3/4 cup (175 mL) Thai Kitchen® Coconut Milk, divided

12 large shrimp, peeled, deveined, butterflied

2 tablespoons (30 mL) palm sugar

1 1/2 tablespoons (22 mL) Thai Kitchen® Premium Fish Sauce

4 teaspoons (20 mL) water

1 kaffir lime leaf, thinly sliced (optional)

2 teaspoons (10 mL) thinly sliced fresh chiles (optional)

Cooking Instructions:

HEAT oil in large skillet or wok on medium heat. Add chili paste; stir fry 30 seconds or until fragrant. Stir in 1/4 cup (50 mL) of the coconut until well blended. Bring to boil on high heat.

STIR in shrimp; stir fry until shrimp turn pink. Add remaining 1/2 cup (125 mL) coconut milk, sugar, fish sauce and water; stir fry until heated through.

GARNISH with lime leaves and chiles, if desired.