The Pioneer Woman Tasty Kitchen
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Thai Shrimp Curry Over Lentils

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Level: Easy

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Description

Buy steamed, ready-to-eat lentils to make this a quick weeknight meal.

Ingredients

  • 14 ounces, fluid Unsweetened Light Coconut Milk, Shaken To Blend
  • 2 Tablespoons Thai Curry Paste (red Or Green)
  • 1 whole Red Bell Pepper, Cut Into Strips
  • ½ whole Medium Onion, Thinly Sliced
  • 1 Tablespoon Ginger, Minced (substitute 1/2 Tablespoon Dry)
  • 8 ounces, weight Shrimp, Peeled And Deveined
  • 1 Tablespoon Brown Sugar
  • 1 Tablespoon Fish Sauce
  • 1 cup Chopped Seeded Tomatoes
  • ⅓ cups Thinly Sliced Fresh Basil
  • 1 whole Lime, Juice Only
  • Salt To Taste
  • 1 cup Lentils, Cooked As Directed, To Serve

Preparation

1. Bring 1/4 cup coconut milk and curry paste to boil in a large skillet over medium-high heat, whisking constantly.
2. Add bell pepper, onion, and ginger; sauté 5 minutes.
3. Stir in shrimp, remaining coconut milk, sugar and fish sauce. Cook until shrimp is cooked through, stirring often, about 5 minutes.
4. Stir in tomatoes, basil, and lime juice. Simmer 1 minute. Season with salt.
5. Serve over hot lentils.

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