Thai Green Curry Shrimp and Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 cup (dry) white rice1 can lite coconut milk2 tbsp green curry paste2 tbsp light brown sugar (packed)1-2 tsp dried sweet basil1/2 lb frozen shrimp, medium-large sized2 cups frozen broccoli
1.) Prepare white rice according to instructions. I prefer using jasmine rice - I got mine at Trader Joe's.
2.) When rice is about 5-10 minutes away from being done, put the coconut milk and green curry paste in a deep pan. (I used Trader Joe's lite coconut milk and Thai Kitchen green curry paste.)
3.) Let this mixture cook for a few minutes over low-medium heat.
4.) Microwave the broccoli in a microwave-safe dish, with about 1-2 inches of water for 1 minute. Let drain.
5.) Add the shrimp (deveined and peeled), brown sugar, sweet basil and broccoli to the sauce.
6.) Add the cooked rice, and cover the pan for about 5 minutes.
7.) It is done when the shrimp is completely pink and opaque.
Makes ~5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user JKAPLAN86.
2.) When rice is about 5-10 minutes away from being done, put the coconut milk and green curry paste in a deep pan. (I used Trader Joe's lite coconut milk and Thai Kitchen green curry paste.)
3.) Let this mixture cook for a few minutes over low-medium heat.
4.) Microwave the broccoli in a microwave-safe dish, with about 1-2 inches of water for 1 minute. Let drain.
5.) Add the shrimp (deveined and peeled), brown sugar, sweet basil and broccoli to the sauce.
6.) Add the cooked rice, and cover the pan for about 5 minutes.
7.) It is done when the shrimp is completely pink and opaque.
Makes ~5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user JKAPLAN86.
Nutritional Info Amount Per Serving
- Calories: 244.8
- Total Fat: 5.0 g
- Cholesterol: 48.0 mg
- Sodium: 433.2 mg
- Total Carbs: 36.6 g
- Dietary Fiber: 0.8 g
- Protein: 10.4 g
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