Description
If you love Thai food, you’ll love this easy Red Thai Coconut Curry Shrimp, the perfect balance of sweet, spicy and savory flavors!
Yield: 4servings | Serving Size: 1/4th
Ingredients
1teaspoonoil
4mediumscallions, whites and greens separated, chopped
1tbspThai red curry paste, or more to taste
2clovesgarlic, minced
1lbshrimp, peeled and deveined
6ouncescanned light coconut milk
2teaspoonsAsian fish sauce
1/4cupfresh cilantro or scallions, chopped
salt to taste
extra lime wedges, optional for serving
Instructions
In a large nonstick skillet, heat oil on medium-high.
- Add scallion whites and curry paste and sauté 1 minute until fragrant.
- Add the shrimp and garlic, season with a few pinches of salt and cook about 2 minutes, to brown.
- Add coconut milk and fish sauce and mix well.
- Let the shrimp simmer about 2-3 more minutes, until the shrimp is cooked through.
- Remove from heat, mix in scallion greens and cilantro.
Serve over rice or cauliflower rice and enjoy!
Last Step:
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Notes
If you want to add some vegetables to this dish, you can add bell peppers, spinach, mushrooms, snap peas, onions, and/or carrots.
Nutrition
Serving: 1/4th, Calories: 136kcal, Carbohydrates: 5g, Protein: 16g, Fat: 5g, Saturated Fat: 2.5g, Cholesterol: 143mg, Sodium: 1059mg, Fiber: 1g, Sugar: 1.5g
