Thai Coconut Shrimp

1 tsp oil
4 scallions, white and green separated, chopped
1 tbsp Thai Red Curry Paste
2 cloves garlic, pressed
12-16 oz shrimp, peeled and deveined
6 oz. light coconut milk
2 tsp fish sauce
1/4 c. fresh cilantro, chopped
salt to taste

In a large skillet heat oil on medium-high heat. Add scallion whites and curry paste, saute one minutes. Add shrimp and garlic, season with salt and cook about 2-4 minutes. Add coconut milk and fish sauce, mix well. Simmer about 2-3 minutes, until shrimp is cooked throughly. Remove from heat, mix in scallion greens, and cilantro. Serve over rice or pad thai noodles. (Rice or noodles not figured into nutrition)

Serving Size: Makes 4, 1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user MGILBERT33.