Here's The Skinny ~ Red Thai Coconut Curry Shrimp
Servings
Prep Time
Cook Time
Ready In
Recipe: #5634
June 05, 2012
Categories: Dinner, Main Dish, Shellfish, Shrimp, Asian, Thai, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Birthday, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Romantic Dinner, Summer, Sunday Dinner, Valentine's Day, Winter, Weeknight Meals, Stove Top, Gluten-Free, Heart Healthy, High Protein, Low Calorie, Low Carbohydrate, Low Fat, No Eggs, Non-Dairy, Spring more
"The sweetness of coconut milk compliments the spiciness of the red curry paste in this simple dish. Serve this over jasmine rice for a complete meal. If you've never used fish sauce before, don't let the smell fool you. It blends with the other flavors and really adds to this dish. Servings: 4 • Serving Size: 1/4th • Old Points: 3 pts • Points+: 3 pts Calories: 135 • Fat: 4.4 g • Protein: 18.5 g • Carb: 4.7 g • Fiber: 0.9 g From Gina's Skinny Recipes"
Ingredients
Nutritional
- Serving Size: 1 (165 g)
- Calories 127
- Total Fat - 4 g
- Saturated Fat - 1.2 g
- Cholesterol - 148 mg
- Sodium - 691.6 mg
- Total Carbohydrate - 4.7 g
- Dietary Fiber - 0.7 g
- Sugars - 2.2 g
- Protein - 17.4 g
- Calcium - 126 mg
- Iron - 0.8 mg
- Vitamin C - 2.7 mg
- Thiamin - 0.1 mg
Step 1
In a large non-stick skillet, heat oil on medium-high. Add scallion whites and red curry paste, and saute 1 minute.
Step 2
Add shrimp and garlic, season with salt, and cook about 2-3 minutes.
Step 3
Add coconut milk, fish sauce and mix well. Simmer about 2-3 minutes, until shrimp is cooked through.
Step 4
Remove from heat, mix in scallion greens and cilantro.
Step 5
Serve over rice.
Tips & Variations
No special items needed.
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