Thai Coconut Curry Shrimp with Steamed Vegetables

Cooking Light

Cooking Light’s Thai Coconut Curry Shrimp, is probably the first Cooking Light recipe that I prepared without any alterations or substitutions. I happened to have really enjoyed the flavors in this dish, though I felt it could have been a little spicier.

This had been my first time ever using red curry paste and I was very underwhelmed by its flavor. Because I tend to like spicier foods, I added some sririacha to the sauce. I would also recommend adding small amounts of Tumeric to spice it up even more.

If you don’t have brown rice on hand or prefer pasta, I suggest using some whole wheat papparadelle and increasing the amount of coconut milk to about 1 1/2 cups, creating more of a sauce. Combining the cooked papparadelle with the shrimp mixture right before serving.

Ingredients

• 1 teaspoon red curry paste (such as Thai Kitchen or Sririacha)
• 1 teaspoon sugar
• 12 ounces pre-cooked (frozen) shrimp
• 3/4 cup light coconut milk
• 2 tablespoons fish sauce
• 1/4 cup chopped green onions
• 2 cups broccoli
• 1 cup sliced white button mushrooms
• 1 tablespoon chopped fresh basil (optional)
• 1 Ziploc Steam Bag

Preparation

1. Defrost the shrimp, by placing them in a large bowl covered with warm water. Then take off their tails and slice each shrimp into two pieces.

2. Heat the curry paste, fish sauce, and coconut milk in a large nonstick skillet over medium-high heat for about 30 seconds until thoroughly heated. Stir in sugar and sauté 15 seconds.

3. While coconut milk is heating up, place two cups of broccoli and 1 cup of mushrooms in a Ziploc bag. Place pre-cooked brown rice packet and the Ziploc steam bag simultaneously in the microwave and heat based on instructions.

3. Add shrimp and green onions; sauté on a low flame for 2 minutes or until coconut milk appears to be sticking to the shrimp.

4. Remove steamed vegetables from the microwave and sautee with the shrimp until combined.

5. Plate a 3/4 cup of brown rice in each of two bowls and top with 1 1/2 cups of the shrimp and steamed vegetables.

Coconut Curry Shrimp with Vegetables

Nutritional Information*

Calories: 255 (26% from fat)

Fat: 7.4g (sat 2.6g,mono 1.8g,poly 1.9g)

Steamed Vegetables are not included, but can be estimated at about 90 calories per cup.