THAI SEARED SHRIMP WITH TOMATO, BASIL AND COCONUT

Thai Seared Shrimp with Tomato, Basil and Coconut image

Serve adventurous Thai restaurant fare in less than 30 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 10

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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

Steps:

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.

Nutrition Facts : Calories 200, Carbohydrate 11 g, Cholesterol 160 mg, Fat 1 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 7 g, TransFat 0 g