Spicy Coconut Shrimp with Rice

Place in a small bag:
1 ½ Tbs. Thai Kitchen Red Curry Paste

Place in another small bag:
2 Tbs. Thai Kitchen Premium Fish Sauce
2 Tbs brown sugar
1 cup frozen peas
1 tsp basil

In another bag:
1# large RAW shrimp (either peeled or shells on is fine)

In another bag:
Cooked brown rice, or instant with directions? Enough to serve 4

Put the above bags in one large Ziploc with cooking instructions.

Include: 1 (14 oz.) can Lite Coconut Milk

Cooking Instructions:
Spicy Coconut Shrimp with Rice
In a wok or heavy skillet heat can of coconut milk and red curry paste 5 min. Add Pea mixture and 1/3 cup water. Simmer 10 min. Meanwhile, peel your shrimp. Add shrimp, and cook until shrimp are orange-pink in color, about 1-2 minutes. Serve on cooked Brown Rice.