Coconut Shrimp Curry (P1)
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Coconut Shrimp Curry (P1)
| Mon, 08-20-2007 - 8:38am |
Coconut Shrimp Curry
Makes 2 servings
Description
When making a curry, toast or warm the curry paste in liquid first, before adding other ingredients, to bring out the fragrant, complicated flavors. Opt for red curry paste as opposed to green, which is much spicier, and make sure you use unsweetened coconut milk rather than the thick, sweetened kind. We like to serve this over brown rice - the curry cooks so quickly, it will be done before the rice is finished cooking.
Tip: Because there's no oil in the pot, you must keep stirring the peppers and onions as they cook.
Ingredients
1 cup unsweetened light coconut milk, divided
1 teaspoon red Thai curry paste
1/2 large red pepper, thinly sliced
1/2 small onion, thinly sliced
2 teaspoons Splenda or other sugar substitute
1 teaspoon fish sauce
10–12 ounces extra-large shrimp
1 tablespoon fresh lime juice
Sliced fresh basil leaves and fresh lime wedges for garnish
Instructions
1. In medium saucepan over medium heat, bring 1/4 cup of the coconut milk and the curry paste to a simmer. Add peppers and onions; cook 4 minutes, stirring often. Stir in remaining 3/4 cup coconut milk, Splenda, and fish sauce. Bring to a simmer; let cook 1 minute.
Makes 2 servings
Description
When making a curry, toast or warm the curry paste in liquid first, before adding other ingredients, to bring out the fragrant, complicated flavors. Opt for red curry paste as opposed to green, which is much spicier, and make sure you use unsweetened coconut milk rather than the thick, sweetened kind. We like to serve this over brown rice - the curry cooks so quickly, it will be done before the rice is finished cooking.
Tip: Because there's no oil in the pot, you must keep stirring the peppers and onions as they cook.
Ingredients
1 cup unsweetened light coconut milk, divided
1 teaspoon red Thai curry paste
1/2 large red pepper, thinly sliced
1/2 small onion, thinly sliced
2 teaspoons Splenda or other sugar substitute
1 teaspoon fish sauce
10–12 ounces extra-large shrimp
1 tablespoon fresh lime juice
Sliced fresh basil leaves and fresh lime wedges for garnish
Instructions
1. In medium saucepan over medium heat, bring 1/4 cup of the coconut milk and the curry paste to a simmer. Add peppers and onions; cook 4 minutes, stirring often. Stir in remaining 3/4 cup coconut milk, Splenda, and fish sauce. Bring to a simmer; let cook 1 minute.
2. Add shrimp; cook 3 minutes, until shrimp is cooked through, stirring once to flip shrimp. Remove from heat; stir in lime juice. Serve over rice, garnished with basil and additional lime.



Just wanted to post a good review for this dish (made it a few months ago)--it's quite yummy! Was a bit too spicy for the kiddos, though.
Dana