Thai Seared Shrimp with Basil, tomato and Coconut
Yvette
Shrimp with Rice
ingredients
- 1 tablespoon peanut or vegetable oil
- 1 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
- 1 cup sliced red onion
- 1 to 2 teaspoons green or red Thai curry paste
- 1 can (14.5 oz) Muir Glen® organic diced or fire roasted diced tomatoes, drained
- 1 tablespoon lime juice
- 2 teaspoons packed brown sugar
- 1/2 cup coconut milk (not cream of coconut)
- 1/4 cup chopped fresh Thai basil or basil leaves
- Hot cooked rice, if desired
directions
- 1
1. In 10-inch skillet, heat oil over medium-high heat. Cook shrimp and onion in oil 2 minutes, stirring constantly. Stir in curry paste; cook 1 minute.
- 2
2. Stir in 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.
- 3
3. Serve over rice.
- 4
High Altitude (3500-6500 ft): No change.
Source: Yvette
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