Shrimp Red Thai Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
* 1/2 can coconut milk ( or substitute whole can or 1/2 can lite coconut milk) * 3 tsp. red Thai curry paste * 1 tsp low sodium sauce * 1 fresh red bell pepper ( or green) * 1/4 tsp ginger * 1 tsp lemongrass * 1 can of Pineapple ( in 100% Juice) * 1 bag frozen medium shrimp * 1 cup Basmati Rice * 1 tbsp. Olive oil * Cilantro for garnish * Green onion for garnish * Lime juice ( optional)
Directions
1. Heat up skillet med-high heat and add olive oil. Add shrimp and once heated/coooked through remove to a separate plate.
2. Take maybe another tsp or two olive oil to pan and saute pepper/pineapple. I remove pineapple once hot. This is an optional choice.
3. Next combine coconut milk, curry paste, soy sauce, ginger, lemongrass. Slowly bring to a simmer over medium low heat, stirring frequently.
4. Finally add shrimp back in and stir through. Serve over rice. You can use brown rice or jasmine rice as well. Add lime juice, cilantro and green onion here.
Number of Servings: 4
Recipe submitted by SparkPeople user BETTYLOVEKITTEN.
1. Heat up skillet med-high heat and add olive oil. Add shrimp and once heated/coooked through remove to a separate plate.
2. Take maybe another tsp or two olive oil to pan and saute pepper/pineapple. I remove pineapple once hot. This is an optional choice.
3. Next combine coconut milk, curry paste, soy sauce, ginger, lemongrass. Slowly bring to a simmer over medium low heat, stirring frequently.
4. Finally add shrimp back in and stir through. Serve over rice. You can use brown rice or jasmine rice as well. Add lime juice, cilantro and green onion here.
Number of Servings: 4
Recipe submitted by SparkPeople user BETTYLOVEKITTEN.
Nutritional Info Amount Per Serving
- Calories: 462.4
- Total Fat: 17.9 g
- Cholesterol: 172.3 mg
- Sodium: 254.8 mg
- Total Carbs: 49.0 g
- Dietary Fiber: 1.6 g
- Protein: 27.8 g
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