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.
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.
Phase 2 of South Beach
19 g total fat (13 g saturated fat)
235 mg cholesterol
19 g carbohydrate
37 g protein
2 g fiber
520 mg sodium
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|Serving Size: 1 Serving (323g)|
|Recipe Makes: 2|
|Calories from Fat: 232 (58%)|
|Amt Per Serving||% DV|
|Total Fat 25.8g||34 %|
|Saturated Fat 21.8g||109 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 273mg||84 %|
|Sodium 562.3mg||19 %|
|Potassium 628.7mg||17 %|
|Total Carbohydrate 11.9g||4 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 10.7g|
|Protein 32.3g||46 %|
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Calories per serving: 398
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