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Thai Shrimp Curry With A Kick

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Recipe Summary Thai Shrimp Curry With A Kick

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 | A Bit Of A Do Catering

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)

Directions

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.

If you can't find Thai basil, regular basil will do. If you like things on the spicy side, adjust the crushed red pepper to your liking.

Info | A Bit Of A Do Catering

prep: 15 mins cook: 15 mins total: 30 mins Servings: 4 Yield: 4 servings

TAG : Thai Shrimp Curry With A Kick

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