Thai Red Curry Shrimp w/ coconut broth
(11)
  • Number of Servings: 4
Ingredients
2 teaspoons vegetable oil4 shallots, finely chopped (about 3/4 cup)2 1/2 teaspoons red curry paste2 cups low-sodium chicken broth1/2 cup light coconut milk1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning1 pound raw, cleaned medium shrimp1/2 cup coarsely chopped fresh cilantro leaves2 scallions, green part only, thinly sliced2 tablespoons fresh lime juiceFreshly ground black pepper
Directions
In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.

Season the shrimp with 1/4 teaspoon salt. Arrange in the pan and gently shake the pan so the shrimp is coated with the sauce. Cover and cook until the shrimp is pink.

Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the shrimp. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the shrimp and serve with rice.

Number of Servings: 4

Recipe submitted by SparkPeople user LESLIE511.
Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 197.5
  • Total Fat: 6.1 g
  • Cholesterol: 172.3 mg
  • Sodium: 1,207.4 mg
  • Total Carbs: 9.2 g
  • Dietary Fiber: 0.5 g
  • Protein: 25.6 g

Member Reviews
  • CD5112106
     I loved it as did my husband. Because I enjoy the heat of curry, I will play with the amount of red curry adding until I get it to where I like it best. It was very easy to make. Great recipe and thanks for sharing. - 2/22/12
  • ANJNNO
     I loved this. Thanks. - 7/30/10
  • OOPSIEDAYZ
     This is delicious. A little hotter than I could handle. But the flavor is wonderful! Next time I'll cut the red curry paste amount in half. - 3/4/09
  • NEWBALANCED
     This was good...I added string beans and peppers. The spinach wasn't listed on the ingredients so I didn't realize to buy it. Made one batch with chicken for my husband. Found it a little watery though. Also the portions are a small. Not the same as thai take-out, but neither are the calories! - 8/3/08
  • MADWALKER
     Really flavorful and so nutritious! I found it a little too sour and spicy for my taste, so I would cut the curry paste a little and use less lime juice, and maybe add more scallions next time. Even so, my whole family liked it. Yum! - 4/7/08
  • SILKEFYNE911
     Delicious! Easy to make ! - 8/27/07
  • MINNIE_MOI
     I liked the finished product, but it took me a long time to prepare and wasn't exactly what I was expecting. I may have done it a bit wrong though.... - 6/29/07
  • CARE211
     I have made a version of this with chicken breast and squash. I absolutly love it! This sauce is very versitale and incredibaly flavorful, lots of bang for your calorie buck. This can also be done if you layer veggies under meat, wrap it all in foil and bake at 400 degrees for 22 min. - 5/13/07
  • LAURADNYC
     Amazing and easy to make! Will make it again! Nice and spicy. - 5/7/07
  • MELZANYC
     Wow and nutritious too!
    :) - 3/14/07



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