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  • Active Time : 40 minutes
  • Total Time : 40 minutes
  • Serves : 4 servings


  • 1 13.5 ounce can light coconut milk
  • 3 tablespoons green curry paste
  • 1 tablespoon oyster sauce
  • 1 tablespoon light brown sugar
  • 1 cup jasmine rice
  • 2 tablespoons pure vegetable oil
  • 1 pound Arctic Shores Frozen 51-60 Count Peeled & Deveined Tail-off Uncooked Shrimp thawed, tails removed
  • 1 1/2 cups cubed yellow, green and/or red bell peppers
  • 1 cup sliced baby carrots
  • 1 1/2 cups cubed extra firm tofu
  • 1 cup frozen green peas


In small saucepan over medium heat, combine coconut milk, curry paste, oyster sauce and sugar. Bring to a boil; boil 1 minute. Set aside.

Prepare rice according to package directions.

Meanwhile, heat wok or large skillet over high heat. When smoking, add oil. Add shrimp, stir-fry until cooked through and opaque in color; remove from wok.

Add vegetables to wok and stir-fry until tender; remove from wok. Add tofu to wok, stir-fry for 1 minute; add ┬╝ cup curry sauce, stir-frying until evaporated.

Add vegetables, shrimp, peas and remaining curry sauce back to wok; bring to a boil. Simmer 5 minutes. Remove from heat and stir in rice.

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