RECIPE
Red curry paste conveys plenty of spicy heat, so a little goes a long way. Feel free to add a bit more to increase the heat, or omit the paste to tame the dish. The addition of slightly sweet coconut milk smooths out the flavors. Total time: 19 minutes.Yield
2 servings (serving size: 1 cup)
Ingredients
1 teaspoon canola oil
1/2 cup chopped onion
1/4 teaspoon red curry paste (such as Thai Kitchen)
1 teaspoon sugar
12 ounces large shrimp, peeled and deveined
1/3 cup light coconut milk
2 teaspoons fish sauce
1/4 cup chopped green onions
1 tablespoon chopped fresh basil
Preparation
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and curry paste to pan, and sauté 1 minute, stirring occasionally. Stir in sugar; sauté 15 seconds. Add shrimp; sauté 3 minutes or until shrimp are done, stirring frequently. Stir in coconut milk and fish sauce; cook 30 seconds or until thoroughly heated. Remove from heat; stir in green onions and basil.
Nutritional Information
Calories:255 (26% from fat)
Fat:7.4g (sat 2.6g,mono 1.8g,poly 1.9g)
Protein:36.1g
Carbohydrate:10.2g
Fiber:1.1g
Cholesterol:259mg
Iron:4.6mg
Sodium:740mg
Calcium:111mg
Thai cooking@home
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