Our soy addition for today was Lettuce Wraps made with sauteed tofu and vegetables and seasoned with soy sauce.
Thai Green Curry Coconut Shrimp
Makes 4 servings
1 teaspoon olive oil
4 small scallions, whites and greens separated, chopped
1 tablespoon Thai green curry paste (I recommend 2)
2 cloves garlic, minced
1 pound shrimp, peeled and deveined (from 1 1/4 pounds unpeeled)
6 ounces light coconut milk
2 teaspoons coconut milk
2 teaspoons Thai fish sauce
2 tablespoons fresh basil, chopped
Salt to taste
In a large nonstick skillet or wok, heat oil on medium-high flame. Add scallion whites and green curry paste; saute one minute.
Add shrimp and garlic, season with salt and cook about 2-3 minutes.
Add coconut milk, fish sauce and mix well; simmer about 2-3 minutes, or until shrimp is cooked through.
Remove from heat, mix in scallion greens and basil. Serve over rice and enjoy!
Slightly adapted from Skinny Taste