Here's The Skinny ~ Red Thai Coconut Curry Shrimp

4
Servings
10m
Prep Time
7m
Cook Time
17m
Ready In


"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"

Original recipe yields 4 servings
OK

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.

ChowDown

I made this using Chinese egg noodles, and used yellow curry paste instead of red to keep the heat down. My family loved it and so did I! I especially like that it is healthy and delicious too!

review by:
(3 Jun 2020)

Mikekey

Delicious and easy! I served mine over soba (buckwheat) noodles. Will be making this again.

review by:
(10 Oct 2013)

Gerry

Served over Basmati rice this Curry makes for one awesome meal! The student did most of the cooking, the three of us enjoyed - all gave this one the thumbs up! Plans are to make these as appetisers for our backyard gatherings. Into our family favourites for repeats!

review by:
(20 Jun 2012)