Thai Coconut Curry Shrimp

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
by cooking lover

Thai Shrimp and Chicken Soup

RECIPE

The minced ginger, minced garlic, mushrooms, and snow peas in this recipe require no preparation time at all. Find all those ingredients in your supermarket's produce department.

Yield
4 servings (serving size: about 2 cups)

Ingredients
3 cups fat-free, less-sodium chicken broth
1 cup bottled clam juice
1 tablespoon fish sauce
2 teaspoons bottled minced garlic
1 1/2 teaspoons bottled minced fresh ginger
3/4 teaspoon red curry paste
1 (8-ounce) package presliced mushrooms
1/2 pound peeled and deveined large shrimp
1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 (3-ounce) package trimmed snow peas
1/4 cup fresh lime juice
2 tablespoons sugar
2 tablespoons (1/2-inch) sliced green onion tops
2 tablespoons chopped fresh cilantro
1 (13.5-ounce) can light coconut milk

Preparation
Combine the first 6 ingredients in a large Dutch oven, stirring with a whisk. Add mushrooms; bring to a boil. Reduce heat, and simmer 4 minutes. Add the shrimp, chicken, and snow peas; bring to a boil. Cover, reduce heat, and simmer 3 minutes.

Stir in lime juice and remaining ingredients. Cook 2 minutes or until thoroughly heated.

Nutritional Information
Calories:262 (24% from fat)
Fat:7.1g (sat 3.8g,mono 0.3g,poly 0.6g)
Protein:30g
Carbohydrate:18.3g
Fiber:1.8g
Cholesterol:121mg
Iron:3.3mg
Sodium:973mg
Calcium:64mg

Thai cooking@home
by cooking lover