Thai Seared Shrimp with Tomato, Basil and Coconut

You'll receive rave reviews when you serve this simple, intensely-flavored Thai shrimp dish!

Prep Time:15 min

Start to Finish:25 min

Makes:4 servings (3/4 cup each)

8 ratings
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Ingredients

1	tablespoon peanut or vegetable oil
1	lb uncooked peeled deveined medium shrimp, thawed if frozen, tails 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

Preparation Directions

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.	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.
3.	Serve over rice.
High Altitude (3500-6500 ft): No change.

Special Touch:

Add an authentic Thai flavor with a drizzle of "nam pla", a pungent Asian fish sauce. Look for it, along with the curry paste, at Asian grocery stores.

We recommend using organic ingredients where available. For more information see Why Go Organic?