Thai Shrimp Curry with a Kick 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!
Sprinkle shrimp with salt and cayenne pepper.Advertisement
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.
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.
Serve with a lime wedge and garnish with cilantro, if desired.
Per Serving: 406 calories; protein 26.2g; carbohydrates 14.4g; fat 29.2g; cholesterol 192.8mg; sodium 1221.2mg. If you can’t find Thai basil, regular basil will do. If you like things on the spicy side, adjust the crushed red pepper to your liking.