Thai Coconut Curry Shrimp

Here's another shrimp dish with the sweetness of coconut milk which compliments the spiciness of the red curry paste in this simple dish. Serve this over jasmine rice for a complete meal. If you've never used fish sauce before, don't let the smell fool you! It blends with the other flavors and really adds to this dish.

You of course can substitute the shrimp with chicken, tofu, veggies...anything, really!

Red Thai Coconut Curry Shrimp
post and photos via skinnytaste.com
Servings: 4 • Serving Size: 1/4th • Calories: 135 
• Fat: 4.4 g • Protein: 18.5 g • Carb: 4.7 g • Fiber: 0.9 g 

Ingredients:  

• 1 tsp oil
• 4 scallions, whites and greens separated, chopped
• 1 tbsp Thai red curry paste
• 2 cloves garlic, minced
• 1 lb shrimp, peeled and deveined
• 6 oz light coconut milk
• 2 tsp fish sauce
• 1/4 cup fresh cilantro, chopped
• salt to taste

Directions:
In a large nonstick skillet, heat oil on medium-high. Add scallion whites and red curry paste and sauté one minute. Add shrimp and garlic, season with salt and cook about 2-3 minutes. Add coconut milk, fish sauce and mix well. Simmer about 2-3 minutes, until shrimp is cooked through. Remove from heat, mix in scallion greens and cilantro. Serve over rice and enjoy!