Coconut Shrimp Curry

2 Servings
100% would make this recipe for Coconut Shrimp Curry again.

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 spicier, and make sure you use unsweetened coconut milk; not the thick, sweetened kind. We like to serve this over brown rice, but watch the curry it cooks quickly and it will be done before the rice is finished cooking.

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Coconut Shrimp Curry Ingredients

Ingredients	2 teaspoons Splenda or sugar substitute
1 cup unsweetened light coconut milk divided	1 teaspoon fish sauce
1 teaspoon red Thai curry paste	10 -12 oz extra-large shrimp
1/2 large red pepper thinly sliced	1 tablespoon fresh lime juice
1/2 small onion thinly sliced	Sliced fresh basil leaves and fresh lime wedges for garn

Instructions for Coconut Shrimp Curry

Instructions
1. 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.

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, garnish with basil and additional lime.

Main Ingredient: ShrimpCuisine: Indian

Ingredient Insight - look inside this recipe

Basil

Coconut Milk

Curry

Fish Sauce

Lime Juice

Onion

Shrimp

Splenda

Side Dish Main Dish Appetizers Indian Shrimp Dinner

for flavor and categorization

Phase 2 of South Beach Nutritional Information: 399 calories 19 g total fat (13 g saturated fat) 235 mg cholesterol 19 g carbohydrate 37 g protein 2 g fiber 520 mg sodium [I posted this recipe.]