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!
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
406 Calories
Recipe Instructions
Step 1
Sprinkle shrimp with salt and cayenne pepper.
Step 2
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.
Step 3
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.
Step 4
Serve with a lime wedge and garnish with cilantro, if desired.
Ingredients
¼ teaspoon salt
1 (14 ounce) can coconut milk
3 cloves garlic, minced
1 cup chicken broth
⅛ teaspoon cayenne pepper
1 teaspoon curry powder
¼ teaspoon crushed red pepper flakes
1 (8 ounce) package sliced fresh mushrooms
½ cup finely diced red onion
2 tablespoons extra-virgin olive oil
1 tablespoon fish sauce
1 lime, juiced (Optional)
¼ cup chopped fresh cilantro (Optional)
24 uncooked large shrimp, peeled and deveined
2 teaspoons freshly grated gingerroot
1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
