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Thai Shrimp Curry Over Lentils
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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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