Serving Size: 1

6 medium cooked shrimp (if using frozen shrimp, thaw under cold running water)
1/4 tsp Thai red curry paste
1/2 can unsweetened coconut milk
1/2 tsp lime juice
1/2 tsp brown sugar
4 thinly slivered fresh basil leaves, plus a few extra leaves for serving
chopped unsalted peanuts
dash fish sauce (if unavailable, substitute soy sauce)
lime wedges (optional)

Pour a thin layer of coconut milk into each GT Xpress well and reserve rest for cooking. Heat for 3 minutes. Stir a dab of red curry paste into each well; stir until dissolved. Mix together reserved coconut milk, fish sauce, lime juice and brown sugar. Divide between wells and cook 2 minutes until sauce thickens. Add shrimp, basil and peanuts and cook another 2 minutes until shrimp are heated through. Serve over rice and garnish with fresh basil and lime wedges.

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