Tuesday, June 7, 2011

Thai Coconut Curry Shrimp

Thai food is something that I have never attempted before. The variety of sauces and spices can overwhelm me in the kitchen but I decided to give it a try. Who knew it would actually be easy and low fat!!

Juicy shrimp, light coconut milk, red curry paste and scallions. Its as simple as pie...or should I say cake.
Food is a way to express your feelings, emotions, and ambitions all in one dish. You can travel to Thailand and still be able to have dinner on the table before the Bachelorette comes on.

Feel free to throw those shrimp tails at Bentely. I hope he has many bad hair days.

Coconut milk may be my new favorite ingredient. Not only is it light and creamy but you feel as if you were on a deserted island drinking pina coladas in every dish you put it in.

Who doesn't want to get caught in the rain?

Anyway this dish is so delicious and so simple. You will have dinner on the table in under 15 minutes. Did I mention this is healthy? Did I mention that you will go back for seconds? Did I mention that this will be one of your favorite go to meals on those days you just don't want to cook?

Get excited. Make this tonight. Your taste buds will thank me!

Thai Coconut Curry Shrimp
adapted from Skinny Taste

(143 calories per cup!)

1 lb shrimp, peeled and divined
1 tsp oil
4 scallions, separate whites and greens
1 Tbsp minced garlic
2 tsp fish sauce
6 oz light coconut milk
1 Tbsp of Thai Red Curry Paste (you can find this in the Asian food isle)
1/4 cup fresh cilantro

1. Heat oil in large non stick skillet on medium high heat. Saute scallion whites and red curry paste for about one minute.
2. Add shrimp and garlic to the skillet. Season with salt and pepper and saute for about 2-4 minutes.
3. Add coconut milk and fish sauce and mix well. Simmer about 2-4 minutes until the shrimp is cooked.
4. Remove from heat and add cilantro and scallion greens.

Serve over white rice.

Enjoy :)

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