Thai Coconut Curry Shrimp

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