Skip menu to read main page content

16 oz. Street Carts Green Curry Sauce
1 lb. shrimp peeled and cleaned, tail on
¼ cup light soy sauce
1 tsp. garlic, granulated
2 Tbsp. vegetable oil
¼ cup water (for shrimp)
1½ cups jasmine rice
1½ cups water
½ cup coconut milk
Fresh Thai basil
1 red pepper, sliced in ½” strips

Cooking Instructions
  • Place jasmine rice, water, and coconut milk in pan over medium heat and bring to a boil.
  • Cook for 5 minutes, stirring occasionally. Remove pan from heat and cover; let stand for 15 minutes.
  • Warm Street Carts Green Curry Sauce in a pan over medium heat, stirring occasionally.
  • Place shrimp, soy sauce and garlic in a bowl and toss. Drain shrimp.
  • Sauté shrimp in hot oil for 1 minute. Add water and cook for 5-6 minutes until shrimp reach internal temperature of 165˚F.
  • Ladle 4 oz. of curry sauce in a bowl and arrange shrimp on top. Garnish with basil and red pepper. Serve jasmine rice on the side.

More Recipes