Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.
  • 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.
  • Serve over rice.