Options

Format:
Include:
PRINT
Photo: Lee Harrelson; Styling: Jan Gautro Photo by: Photo: Lee Harrelson; Styling: Jan Gautro

Thai Coconut Curry Shrimp

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.

Cooking Light SEPTEMBER 2008

  • Yield: 2 servings (serving size: 1 cup)
  • Prep time: 19 Minutes

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.

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
advertisement

Go to Full Version of

Thai Coconut Curry Shrimp Recipe

advertisement