Here's a wonderfully easy Thai dish that comes together in less than 30 minutes. The flavors are great, and it's a healthy meal, too. You could easily add in veggies if you had extra on hand. Bell pepper, sugar snap peas, and/or carrots would all be good.
Thai Coconut Curry Shrimp with Rice
Ingredients:
1 tsp oil
4 scallions, whites and greens separated, chopped
1 tbsp Thai red curry paste
2 cloves garlic, minced
1 lb raw shrimp, peeled and deveined
6 oz light coconut milk
2 tsp fish sauce
1/4 cup fresh cilantro, chopped
salt to taste
4 scallions, whites and greens separated, chopped
1 tbsp Thai red curry paste
2 cloves garlic, minced
1 lb raw shrimp, peeled and deveined
6 oz light coconut milk
2 tsp fish sauce
1/4 cup fresh cilantro, chopped
salt to taste
Jasmine Rice (I used one box of this)
Start rice according to package directions.
In a large nonstick skillet, heat oil on medium-high. Add scallion whites and red curry paste and sauté one minute. Add shrimp and garlic, season with salt and cook about 2-3 minutes.
Add coconut milk, fish sauce and mix well. Simmer about 2-3 minutes, until shrimp is cooked through. Remove from heat, mix in scallion greens and cilantro. Serve over rice and enjoy!
Source: The Sisters Cafe via Gina's Weight Watchers Recipes
1 responses. Leave a Comment!:
This looks yummy!! I love curry...
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