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Thai Coconut Curry Shrimp

Cooking Light
Thai Coconut Curry Shrimp
Photo: Lee Harrelson; Styling: Jan Gautro
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My Notes

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Worthy of a Special Occasion

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.

Yield: 2 servings (serving size: 1 cup)

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

Preparation

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.

Nutritional Information

Calories:
255 (26% from fat)
Fat:
7.4g (sat 2.6g,mono 1.8g,poly 1.9g)
Protein:
36.1g
Carbohydrate:
10.2g
Fiber:
1.1g
Cholesterol:
259mg
Iron:
4.6mg
Sodium:
740mg
Calcium:
111mg
David Bonom, Cooking Light, SEPTEMBER 2008

Member Ratings and Reviews

5 stars
Rachel
This is a pretty good recipe. I didn't have fresh basil, so I used dried. I also added a bit of Thai chili sauce for more heat and served over jasmine rice. The sauce is a lot thinner than traditional Thai food, but the flavor is still pretty good. Step-by-step photos are on my blog: http://me-myself-and-pie.blogspot.com/2010/01/thai-curry-coconut-shrimp.html01/31/10

5 stars
Erin
I thought this was really good but I did make a few changes. I doubled the recipe and used chicken instead of shrimp. I also added bell pepper. It was not spicy enough for us. I will add much more curry paste next time and a little bit less fish sauce. Served it over jasmine rice. Yum.01/30/10