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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 198.7
  • Total Fat: 8.9 g
  • Cholesterol: 172.3 mg
  • Sodium: 478.9 mg
  • Total Carbs: 5.3 g
  • Dietary Fiber: 0.8 g
  • Protein: 24.2 g

View full nutritional breakdown of Thai Coconut Curry Shrimp calories by ingredient
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Thai Coconut Curry Shrimp

Submitted by: BECCA_BEE
Thai Coconut Curry Shrimp

Introduction

Red curry paste conveys plenty of spicy heat, so a little goes a long way. Feel free to add a bit more to increase the heat, or omit the paste to tame the dish. The addition of slightly sweet coconut milk smooths out the flavors. Total time: 19 minutes Red curry paste conveys plenty of spicy heat, so a little goes a long way. Feel free to add a bit more to increase the heat, or omit the paste to tame the dish. The addition of slightly sweet coconut milk smooths out the flavors. Total time: 19 minutes
Number of Servings: 3

Ingredients

    1 teaspoon canola oil
    1/2 cup chopped onion
    1/4 teaspoon red curry paste (such as Thai Kitchen)
    1 teaspoon sugar
    12 ounces large shrimp, peeled and deveined
    1/3 cup light coconut milk
    2 teaspoons fish sauce
    1/4 cup chopped green onions
    1 tablespoon chopped fresh basil

Directions

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and curry paste to pan, and sauté 1 minute, stirring occasionally. Stir in sugar; sauté 15 seconds. Add shrimp; sauté 3 minutes or until shrimp are done, stirring frequently. Stir in coconut milk and fish sauce; cook 30 seconds or until thoroughly heated. Remove from heat; stir in green onions and basil.

David Bonom, Cooking Light, SEPTEMBER 2008

Number of Servings: 3

Recipe submitted by SparkPeople user BECCA_BEE.






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