Red Curry Shrimp

14 oz. can coconut milk
2 Tbsp. red curry paste
1 Tbsp. brown sugar
1 lb large shrimp, peeled and deveined
1 C. assorted vegetables, such as sugar snap peas, bamboo shoots, and sliced red pepper
2 Tbsp. fish sauce
1/4 C. fresh Thai basil (optional)
fresh chilies, thinly sliced (optional)

Bring coconut milk to simmer in large skillet on medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 min.
Stir in shrimp and vegetables. Cook 3-5 min. or just until shrimp turn pink, and vegetables are crisp-tender. Stir in basil and fish sauce.
Serve with Jasmine rice and garnish with additional basil and red chile slices, if desired.