Thai Seared Shrimp with Tomato, Basil and Coconut

Muir Glen 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

Prep time: 15 minutes  |  Total time: 25 minutes

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

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 Organic?