Spicy Green Curry–Cilantro Shrimp

Spicy Green Curry–Cilantro Shrimp Recipe
Photo: Oxmoor House
Serve this fiery, Thai-inspired dish over boil-in-bag jasmine rice and with Honey-Spiced Pineapple.

Prep: 2 minutes; Cook: 12 minutes

Yield:

4 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 2 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 189
Caloriesfromfat 20 %
Fat 4 g
Satfat 2.9 g
Monofat 0.3 g
Polyfat 0.6 g
Protein 27.8 g
Carbohydrate 10.1 g
Fiber 0.1 g
Cholesterol 252 mg
Iron 4.3 mg
Sodium 517 mg
Calcium 53 mg

Ingredients

Cooking spray
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
Lime wedges

Preparation

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; cook 3 minutes, stirring occasionally.

2. 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.

Cooking Light Fresh Food Fast,

Oxmoor House

April 2009
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