Coconut Shrimp Curry
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 sugar substitute
1 teaspoon fish sauce
10 - 12 oz extra-large shrimp
1 tablespoon fresh lime juice
Sliced fresh basil leaves and fresh lime wedges for garnish
In medium saucepan over medium heat, bring 1/4 cup of the coconut milk
and the curry paste to 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.
Add shrimp; cook 3 minutes, until shrimp is cooked through, stirring
once to flip shrimp. Remove from heat; stir in limejuice. Serve over
rice, garnished with basil and additional lime.
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, not 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: Since there's no oil in the pot, you must keep stirring the
peppers and onions as they cook.
Nutritional Information: 399 calories
19 total fat (13 g sat) 235 mg cholesterol 19 g carbohydrate 37 g protein
2 g fiber 520 mg sodium
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