Curry Recipe + 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!

Ingredients

• 24 uncooked large shrimp, peeled and deveined
• ¼ teaspoon salt
• ⅓ 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

Cooking Directions

1. Sprinkle shrimp with salt and cayenne pepper.
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. 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. Serve with a lime wedge and garnish with cilantro, if desired.

Nutrition Facts

• calories406.2
• carbohydrateContent14.4 g
• cholesterolContent192.8 mg
• fatContent29.2 g
• fiberContent3.7 g
• proteinContent26.2 g
• saturatedFatContent19.8 g
• sodiumContent1221.2 mg
• sugarContent6 g