Thai Seared Shrimp with Tomato, Basil and Coconut
You'll receive rave reviews when you serve this simple, intensely-flavored Thai shrimp dish!
Ingredients
- 1 tbsp (15 mL) peanut or vegetable oil
- 1 lb (500 g) uncooked peeled deveined medium shrimp, thawed if frozen, tails removed
- 1 cup (250 mL) sliced red onion
- 1 to 2 tbsp (15 to 30 mL) green or red Thai curry paste
- ½ can (796 mL/28 oz) Muir Glen™ Organic Diced or Fire Roasted Diced Tomatoes, drained
- 1 tbsp (15 mL) lime juice
- 2 tsp (10 mL) packed brown sugar
- 1/2 cup (125 mL) coconut milk (not cream of coconut)
- 1/4 cup (50 mL) chopped fresh Thai basil or basil leaves
- Hot cooked rice, if desired
Directions
- In 10-inch (25 cm) skillet, heat oil over medium-high heat. Cook shrimp and onion in oil 2 minutes, stirring constantly. Stir in curry paste; cook 1 minute.
- Add tomatoes, lime juice and brown sugar. Heat to boiling. Reduce heat; simmer 1 minute. Stir in coconut milk and basil. Heat over low heat until hot.
- Serve over rice.
25 Minutes
