Saturday, April 13, 2013

Thai Green Curry Coconut Shrimp

Thai food makes me automatically say yum.  This dish turned out well, but I thought it could have used quite a bit more heat.  I used one heaping tablespoon of green curry paste, but next time I will add two full tablespoons to up the heat level.  I served this curry over brown rice.

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

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