Ingredients
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14 ounces light coconut milk
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1 1/2 tablespoons chopped fresh ginger
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2 -3 teaspoons chili paste with garlic
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1 1/2-2 lbs uncooked shrimp, peeled (medium-size)
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2 tablespoons all-purpose flour
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3 tablespoons low sodium soy sauce
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14 1/2 ounces diced tomatoes, undrained (I use ones with green chiles)
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2 tablespoons fresh lime juice
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1/2 teaspoon brown sugar
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1 1/2 cups fresh mushrooms, sliced (I use a mix of crimini and oyster)
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chopped cilantro (for garnish, optional)
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1/2 cup sliced green onion
Instructions
- Combine coconut milk, ginger and chili paste in a saucepan and bring to a boil. Add shrimp, reduce heat, and simmer for 3 minutes, or until shrimp is cooked through. Remove shrimp with a slotted spoon.
- Combine flour and soy sauce in a small bowl, and stir with a whisk, then add to coconut milk in saucepan.
- Add tomatoes, green onion, lime juice and sugar, then bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes until mixture thickens slightly, stirring occasionally.
- Stir in mushrooms and cook for 2 minutes.
- Return the shrimp to the pan and cook until thoroughly heated.
- Serve sprinkled with cilantro, if desired.