Thai Coconut Curry Shrimp

Thai Coconut Curry Shrimp Recipe
Photo: Lee Harrelson; Styling: Jan Gautro
Red curry paste adds plenty of spicy heat to the shrimp while the slightly sweet coconut milk smooths out the flavor for a perfectly balanced meal.

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.

Yield:

2 servings (serving size: 1 cup)

Recipe from

Cooking Light

Recipe Time

Prep: 19 Minutes

Nutritional Information

Calories 255
Caloriesfromfat 26 %
Fat 7.4 g
Satfat 2.6 g
Monofat 1.8 g
Polyfat 1.9 g
Protein 36.1 g
Carbohydrate 10.2 g
Fiber 1.1 g
Cholesterol 259 mg
Iron 4.6 mg
Sodium 740 mg
Calcium 111 mg

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.

David Bonom,

Cooking Light

September 2008
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