Simple Thai Curry Basil Shrimp

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.