Thai Shrimp Curry Over Lentils

• 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
• 1/2 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
• 13 cups Thinly Sliced Fresh Basil
• 1 whole Lime (juice Only)
• Salt To Taste
• 1 cup Lentils, Cooked As Directed, To Serve

1. 1.
2. Bring 1/4 cup coconut milk and curry paste to boil in a large skillet over medium-high heat, whisking constantly.
3. 2.
4. Add bell pepper, onion, and ginger; saute 5 minutes.
5. 3.
6. Stir in shrimp, remaining coconut milk, sugar and fish sauce.
7. Cook until shrimp is cooked through, stirring often, about 5 minutes.
8. 4.
9. Stir in tomatoes, basil, and lime juice.
10. Simmer 1 minute.
11. Season with salt.
12. 5.
13. Serve over hot lentils.

milk, curry, red bell pepper, onion, ginger, weight shrimp, brown sugar, fish sauce, tomatoes, fresh basil, salt

Taken from tastykitchen.com/recipes/main-courses/thai-shrimp-curry-over-lentils/ (may not work)