adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Thai Shrimp Curry with a Kick
0 Likes
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Spicy shrimp and mushroom tomato stir-fry with aromatic herbs, perfect over fluffy rice.
Ingredients:
  • 24 uncooked large shrimp, peeled and deveined
  • 0.25 teaspoon salt
  • 0.125 teaspoon cayenne pepper
  • 2 tablespoons extra-virgin olive oil
  • 0.5 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
  • 0.25 teaspoon crushed red pepper flakes
  • 1 (14 ounce) can coconut milk
  • 1 tablespoon fish sauce
  • 8 leaves Thai basil, chopped
  • 1 teaspoon curry powder
  • 0.25 cup chopped fresh cilantro
  • 1 lime, quartered
Instructions:
  • Season shrimp generously with a mixture of salt and cayenne pepper.
  • In a large pan over medium heat, warm olive oil. Sauté red onion for 1 minute, then add garlic and ginger, cooking for 30 seconds. Add lime juice and shrimp, cooking until shrimp turn pink (about 1 minute per side). Remove shrimp to a small bowl.
  • Combine diced tomatoes, mushrooms, chicken broth, and crushed red pepper in the pan. Sauté until mushrooms start to soften, approximately 5 minutes. Stir in coconut milk, curry powder, fish sauce, and Thai basil. Simmer until heated through. Return shrimp to the pan and cook for an additional minute.
  • Top with a fresh lime wedge and sprinkle with cilantro for a burst of flavor!

Similar Recipes