Wednesday, January 12, 2011

Thai Coconut Curry Shrimp

I got this recipe from Skinny Taste and it turned out really good! My only addition was the red pepper flakes, which you could omit if you don't like spicy food.

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
1/4 tsp crushed red pepper flakes

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 cookabout 2-3 minutes. Add coconut milk, fish sauceand mix well. Simmer about 2-3 minutes, until shrimp is cooked through. Remove from heat, mix in scallion greens, red pepper and cilantro. Serve over rice and enjoy!