Serve this fiery, Thai-inspired dish over boil-in-bag jasmine rice and with Honey-Spiced Pineapple.
Prep: 2 minutes; Cook: 12 minutes
1 1/2 pounds peeled and deveined medium shrimp
1 cup light coconut milk
2 tablespoons sugar
2 tablespoons fresh lime juice (about 1 lime)
1 tablespoon green curry paste
1 teaspoon cornstarch
1/4 teaspoon salt
1/3 cup chopped fresh cilantro
How to Make It
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; cook 3 minutes, stirring occasionally.
While shrimp cook, combine coconut milk and next 5 ingredients, stirring with a whisk until smooth. Add to shrimp in pan; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thickened. Sprinkle with cilantro; serve with lime wedges.
I had no green curry paste but substituted red curry. In addition, I added extra cayenne. The cilantro made the dish so fresh tasting! I served with rice and roasted squash and salad. Will definitely make again. Quite easy with the E-Z peel shrimp (already deveined).
This is one of my favorite ways to cook shrimp now. My husband is not a fan of seafood, but her will eat all of this that I prepare. I usually make changes especially in seasonings, but this one I have not changed the recipe, I love it as is.
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