Shrimp mushrooms and tomatoes simmered in a coconutcurry broth with a bit of a kick I like to serve this with Jasmine rice but any rice will do
Prep Time
30 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Sprinkle shrimp with salt and cayenne pepper.
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.
Cook's Note:
If you can't find Thai basil
regular basil will do. If you like things on the spicy side
