Ingredients
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1 tbsp olive oil
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1 yellow onion, diced
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1 red bell pepper, seeded and diced
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1 yellow bell pepper, seeded and diced
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2 cloves garlic, minced
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1 (1-inch) piece fresh ginger, peeled and minced
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6 tbsp Taste of Inspirations® Thai-Inspired Red Curry Sauce
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1 (14.5 oz) can diced tomatoes
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1 (13.5 oz) can unsweetened coconut milk
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1 (16 oz) pkg frozen raw large shrimp, thawed and tails removed
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2 (8.8 oz) pkgs 90 second microwave jasmine rice
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1/4 cup chopped cilantro, plus more to garnish
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1 lime
Steps
1
Heat oil in a deep-sided 12-inch skillet over medium. Add onion and peppers and season with salt and pepper. Cook, stirring occasionally, until softened, 8–10 min. Add garlic and ginger and cook 30 sec.
2
Stir curry sauce into skillet and cook, stirring constantly, until fragrant, 1 min. Season with salt and pepper. Add diced tomatoes and coconut milk. Stir to combine and bring mixture to a simmer. Simmer, stirring occasionally, until slightly thickened, 12–15 min.
3
Add shrimp to skillet and gently simmer until just cooked through, 4–5 min. Meanwhile, heat rice according to package directions. Remove skillet from heat and stir in cilantro.
4
Divide rice among bowls and spoon curry over top. Cut lime into wedges for squeezing over curry. Garnish with more cilantro.
