1 ¼ cup jasmine rice 3 teaspoons + 1 teaspoon Kikkoman® Sesame Oil, divided 16 oz. shrimp, peeled and deveined 3 garlic cloves, minced 3-4 tablespoons Kikkoman® Thai Red Curry Sauce (to taste) 1 ½ cup coconut milk 2 teaspoons fish sauce 1 red pepper 1 cup snap or snow peas 6-8 sweet basil leaves
Cook rice per package instructions
In a large skillet or wok, heat 2 teaspoons of sesame oil at medium high heat. Add shrimp and garlic, cooking for approximately 3 minutes, stirring frequently.
Remove the shrimp from the pan and add the rest of the sesame oil. Add the red curry sauce to the pan along with the coconut milk and fish sauce. Once the sauce is simmering, add the red pepper, snow peas, and basil leaves. After 5 minutes, add the shrimp back to the pan and finish cooking.
Serve by placing ¼ of the rice into each bowl and topping with ¼ of the curry.