Thai Seared Shrimp with Tomato, Basil and Coconut

Serve adventurous Thai restaurant fare in less than 30 minutes.

Ingredients

1 tbsp (15 mL) peanut or vegetable oil
1 lb (500 g) uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1 cup (250 mL) sliced red onion
1 to 2 tsp (5 to 10 mL) green or red Thai curry paste
1 can (14 oz/398 mL)diced or fire roasted diced tomatoes, drained
1 tbsp (15 mL) lime juice
2 tsp (10 mL) packed brown sugar
1/2 cup (125 mL) coconut milk (not cream of coconut)
1/4 cup (50 mL) chopped fresh Thai basil or basil leaves
Hot cooked rice, if desired

1

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.
2

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.
3

Serve over rice.

Special Touch: Add an authentic Thai flavour with a drizzle of "nam pla," a pungent Asian fish sauce. Look for it, along with the curry paste, at Asian grocery stores.