| 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 |
Serve with...
Cardamom-Cashew Bars
Total Time:
1 hour 5 min
| 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. | 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. |
| 3. | Serve over rice. |
| 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. |
Nutrition Information:
200 ( 90); 9g ( 5g, 0g); 160mg; 310mg; 11g ( 2g, 7g); 19g 8%; 10%; 6%; 20% 1/2 ; 1 ; 2 1/2 ; 1 1/2 1