Thai Shrimp Curry with a Kick

Thai Shrimp Curry with a Kick

by Douglas Martin 2 years ago
4.6 (9)
15 minutes
406.2 kcal
14.4 g carbs
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Description

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
  • 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
Directions
  1. 1. Sprinkle shrimp with salt and cayenne pepper.
  2. 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. 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. 4. Serve with a lime wedge and garnish with cilantro, if desired.
Nutrition Facts
serving: 4 servings
calories: 406.2 kcal
carbohydrates: 14.4 g
protein: 26.2 g
saturated fat: 19.8 g
cholesterol: 192.8 mg
sodium: 1221.2 mg
fiber: 3.7 g
sugar: 6 g