Yellow Curry Shrimp

1 tablespoon and 1 teaspoon A Taste of Thai Yellow Curry Paste
20 extra-large shrimp, shelled and deveined
1-13.5 oz can Andre Prost Coconut Milk (found in the baking section)
1/2 -1 tablespoon A Taste of Thai Fish Sauce
Fresh cracked pepper
Fresh chopped basil
*Sherry is a good substitute for wine, if you don’t have a bottle opened. Optional: lime wedges, cooked A Taste of Thai Jasmine Rice
2-3 tablespoons butter
2 tablespoons dry white wine*

Andre Prost Coconut Milk and A Taste of Thai Yellow Curry Paste adds authentic flavor to this traditional Thai recipe.

Heat butter, wine and Yellow Curry Paste in a large skillet over medium heat until Yellow Curry is dissolved.
Add shrimp and sauté for 2-3 minutes or until cooked through (opaque). Remove shrimp from skillet and set 5 on each appetizer plate.
Add Coconut Milk, Fish Sauce and black pepper to taste to skillet. Bring to a boil. Stirring, cook until Coconut mixture is reduced by a fourth, about 3-5 minutes.
Drizzle sauce over shrimp and sprinkle each plate with basil. Garnish with a wedge of lime and spoonful of rice if desired.

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