Thai Seared Shrimp with Tomato, Basil and Coconut

 

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

• 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.