Thai Coconut Curry Shrimp

If you love Thai food you will enjoy this Thai Coconut Curry Shrimp. In this recipe the sweetness of coconut milk compliments the spiciness of the red curry paste. This simple dish is quick and easy to make and tastes great! Serve this over jasmine rice for a complete meal.

 

Lower Calorie Thai Coconut Curry Shrimp

Ingredients:

• 1 tsp oil
• 4 spring onions, whites and greens separated, chopped
• 1 tbsp Thai red curry paste
• 2 cloves garlic, minced
• 1 lb shrimp, peeled and deveined
• 6 oz light coconut milk
• 2 tsp fish sauce
• 1/4 cup fresh cilantro, chopped
• salt to taste

Method:

1. In a large non-stick frying pan, heat oil on medium-high.
2. Add spring onion whites and red curry paste and sauté one minute.
3. Add shrimp and garlic, season with salt and cook for about 2 – 3 minutes.
4. Add coconut milk and fish sauce and mix well.
5. Simmer for about 2 – 3 minutes, until shrimp is cooked through.
6. Remove from heat, mix in spring onion greens and cilantro.
7. Serve with rice.

Serves: 4 – Nutrition Per Serving
Calories: 135, Fat: 4g, Protein: 18g, Carbohydrate: 5g, Fibre: 1g