Thai Coconut Curry Shrimp

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

More From Cooking Light

Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 255
  • Calories from fat: 26%
  • Fat: 7.4g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1.9g
  • Protein: 36.1g
  • Carbohydrate: 10.2g
  • Fiber: 1.1g
  • Cholesterol: 259mg
  • Iron: 4.6mg
  • Sodium: 740mg
  • Calcium: 111mg

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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Thai Coconut Curry Shrimp Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy