1 pound (500 g) large shrimp, peeled and deveined
2 tablespoons (30 mL) Thai Kitchen® Spicy Thai Chili Sauce
1 cup (250 mL) Thai Soup Stock or chicken broth
2 medium tomatoes, chopped
2 kaffir lime leaves (optional)
1 teaspoon (5 mL) fresh lemon juice
1 teaspoon (5 mL) brown sugar
2/3 cup (180 mL) Thai Kitchen® Coconut Milk
Thai Kitchen® Premium Fish Sauce, to taste
Chopped green onions (optional)
Cooked Thai Kitchen® Jasmine Rice
TOSS shrimp and chili sauce in medium bowl. Refrigerate 30 minutes.
BRING stock to boil in large skillet or wok on high heat. Add tomatoes, kaffir lime leaves, lemon juice and sugar. Reduce heat to low; simmer 8 to 10 minutes or until most of the liquid has evaporated. Stir in coconut milk; simmer 4 minutes. Add shrimp; cook 2 minutes or until shrimp turn pink. Season to taste with additional lemon juice or sugar. Or, add fish sauce to balance flavors. Remove kaffir lime leaves before serving.
GARNISH with green onions, if desired. Serve with cooked Jasmine Rice.