Thai Seared Shrimp with Tomato, Basil and Coconut
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 tablespoons 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
You'll receive rave reviews when you serve this simple, intensely-flavored Thai shrimp dish!
Preparation & Directions
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.
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.
High Altitude (3500-6500 ft): No change.
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 Organic?