Healthy Thai Coconut Curry Shrimp
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I don't know what got into me tonight. I cooked for one. Me. That's it. Not only did I cook for one, I de-veined and cleaned raw shrimp. Oh my good gracious. I almost became a vegetarian after tonight.
If you've never cleaned/de-veined shrimp, it's horrible. disgusting. smelly.
I will pay for convenience next time -- or a man to do the dirty work! Ick! So anyway -- I made it past that part, and quickly filled my kitchen with the delicious smells of sautéeing garlic, scallions and red thai curry paste. Mmm!
Red Thai Coconut Curry Shrimp
Ingredients:
- Pam cooking spray
- 2 scallions, whites and greens separated, chopped
- 1 Tbsp Thai red curry paste
- 1 1/2 cloves garlic, minced (but only because I love garlic)
- 1/2 lb shrimp, peeled and deveined (bleh!!)
- 6 oz light coconut milk (I used a "splash" -- I'm guessing 1/4 cup)
- 1 tsp fish sauce
(Didn't have any. I used 2 tsp low sodium soy sauce. works fine!)
- fresh cilantro to taste, chopped
Directions:
and sauté one minute. Add shrimp and garlic and cook about 2-3 minutes. Add coconut milk, fish sauce (soy 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.
and sauté one minute. Add shrimp and garlic and cook about 2-3 minutes. Add coconut milk, fish sauce (soy 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. I skipped the rice and strained the shrimp from the sauce, eating just the shrimp. There is totally enough flavor on the shrimp after cooking without eating more of the coconut milk sauce. Of course, if you eat it over rice, pour the sauce all over the rice!
Bon Appetite!
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