• 2servings
  • 6minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsZinc, Copper, Calcium, Potassium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1-1/2 cups College Inn ® Culinary Broth Thai Coconut Curry

  2. 1 Tbsp. vegetable oil

  3. 1/2 lb. shrimp (large) shelled and deveined

  4. 1 box frozen stir-fry vegetables thawed

  5. 4 tsp. cornstarch

  6. 1/4 tsp. red pepper; red pepper flakes

Instructions Jump to Ingredients ↑

  1. Directions 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.


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