Description
Shrimp, mushrooms and tomatoes simmered in a coconut-curry broth, with a bit of a ‘kick.’ I like to serve this with Jasmine rice, but any rice will do!
Ingredients
- 24 uncooked large shrimp, peeled and deveined
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 2 tablespoons extra-virgin olive oil
- ½ cup finely diced red onion
- 3 cloves garlic, minced
- 2 teaspoons freshly grated gingerroot
- 1 lime, juiced (Optional)
- 1 (8 ounce) package sliced fresh mushrooms
- 1 (14.5 ounce) can Hunt’s® Diced Tomatoes, drained
- 1 cup chicken broth
- ¼ teaspoon crushed red pepper flakes
- 1 (14 ounce) can coconut milk
- 1 tablespoon fish sauce
- 8 leaves Thai basil, chopped
- 1 teaspoon curry powder
- ¼ cup chopped fresh cilantro (Optional)
- 1 lime, quartered (Optional)
Instructions
- Sprinkle shrimp with salt and cayenne pepper.
- Heat olive oil in a large pan over medium heat. Add the red onion and cook for 1 minute. Add the garlic and ginger and cook for 30 seconds. Add the lime juice and shrimp and cook until shrimp turn pink
- about 1 minute per side. Transfer shrimp to a small bowl.
- Pour diced tomatoes
- mushrooms
- chicken broth
- and crushed red pepper into the pan. Cook until mushrooms begin to soften
- about 5 minutes. Add the coconut milk
- curry powder
- fish sauce
- and Thai basil. Cook until mixture has heated through. Transfer shrimp back to the pan
- and cook for 1 minute more.
- Serve with a lime wedge and garnish with cilantro
- if desired.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4