Ingredients
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
Preparation
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.
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.
Serve over rice.
