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!

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle shrimp with salt and cayenne pepper.

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  • 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, adjust the crushed red pepper to your liking.

Nutrition Facts

406 calories; protein 26.2g; carbohydrates 14.4g; fat 29.2g; cholesterol 192.8mg; sodium 1221.2mg. Full Nutrition
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Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/24/2019
Great recipe using things I had on hand. I thought the broth could have used a bit of sugar otherwise enjoyed the depth of flavors. I didn t have enough shrimp so I also added chicken and left the meat in while cooking the rest of the ingredients since I used canned mushrooms instead of fresh. We ate it over Basmati rice. Kids and hubby gave it a thumbs up! Read More
(3)

Most helpful critical review

Rating: 3 stars
05/18/2020
I thought it was a bit bland Read More
(2)
35 Ratings
  • 5 star values: 28
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/24/2019
Great recipe using things I had on hand. I thought the broth could have used a bit of sugar otherwise enjoyed the depth of flavors. I didn t have enough shrimp so I also added chicken and left the meat in while cooking the rest of the ingredients since I used canned mushrooms instead of fresh. We ate it over Basmati rice. Kids and hubby gave it a thumbs up! Read More
(3)
Rating: 3 stars
05/17/2020
I thought it was a bit bland Read More
(2)
Rating: 5 stars
07/22/2017
This was yummy! We added some red peppers and fresh tomato and used curry powder that a friend brought us from India. The Thai basil from the garden was the finishing touch! This certainly has a "kick" but was very enjoyable. This is now saved as a favorite! Read More
(2)
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Rating: 5 stars
02/10/2019
The only changes I made were fresh tomatoes instead of canned and dried basil instead of fresh Thai basil. I served it over light brown rice. It was mildly spicy and delicious! I did not use cilantro because my husband hates it but I would have liked it even better with cilantro... next time I will either garnish mine with cilantro or I will add some ground coriander which tastes similar to cilantro leaves to me without tasting like soap to my husband. Read More
(1)
Rating: 5 stars
04/27/2017
Great recipe! You get a lot of flavor from this dish in a short amount of time. It's creamy rich hearty and customizably spicy. I substituted eggplant for the mushrooms (not a mushroom fan) but otherwise made as is. Okay I might have raised the roof on the 'with a kick'...just sayin'. Read More
(1)
Rating: 5 stars
04/20/2017
I made this last night and added my own twist on it put in some colorful sweet peppers and asparagus. It turned out awesome however I hate measuring and just dump stuff in so mine turned out a little extra spicy and wish it had just a bit more coconut milk. That was only because I didn't measure and made a much bigger batch than this recipe called for. Can't wait to try it again it was a hit! Read More
(1)
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Rating: 5 stars
11/16/2017
Followed the recipe exactly but added more veggies small Chinese eggplant/long string green beans /carrot/zucchini and added the shrimp to the sauce during the last 4 minutes. Restaurant quality. Read More
(1)
Rating: 5 stars
01/29/2019
This was absolutely delicious. It also makes quite a generous amount of sauce so feel free to add extra shrimp and mushrooms. Nice heat really tasty. Read More
Rating: 4 stars
02/12/2019
I just made this recipe for the first time. The flavor was good and spicy enough for my son-in-law who likes things spicy. The only surprise to me was that the sauce is thinner than I expected. But now looking at the photo again I see that my sauce did look like the picture. Read More
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