Thai Shrimp Curry with a Kick recipe

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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
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
1 lime, quartered

Nutrition Info

406.2 calories
carbohydrate: 14.4 g
cholesterol: 192.8 mg
fat: 29.2 g
fiber: 3.7 g
protein: 26.2 g
saturatedFat: 19.8 g
servingSize: -
sodium: 1221.2 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Sprinkle shrimp with salt and cayenne pepper.

  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.

  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.

  4. Serve with a lime wedge and garnish with cilantro, if desired.

Recipe Yield

4 servings

Recipe Note

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!

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