Coconut Shrimp Curry (Phases 2 & 3)
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| Wed, 08-20-2008 - 10:37am |
Coconut Shrimp Curry (Phases 2 & 3)
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.
Tip: The curry cooks so quickly, it will be done before the rice is finished cooking; so be sure to start the rice beforehand. Also, because there's no oil in the pot, you must keep stirring the pepper and onion as they cook.
Ingredients
1 cup unsweetened light coconut milk, divided
1 teaspoon red Thai curry paste
1/2 large red bell 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
In medium saucepan over medium heat, bring 1/4 cup of the coconut milk and the curry paste to a simmer. Add pepper and onion; 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.
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.
Nutritional Information
399 calories
19 g total fat (13 g sat)
235 mg cholesterol
19 g carbohydrate
37 g protein
2 g fiber
520 mg sodium


