Thai Coconut Curry Shrimp
1/4 red bell pepper, diced
1/2 pound green beans, cut on a bias and in half
1 pound of shrimp, cleaned, de-tailed and deveined
1 can light coconut milk
about 1/4 c. of agave nectar (I poured directly into can of coconut milk)
2 tablespoons of red curry paste (I used Thai Kitchen)
4-5 ripped basil leaves (you can use kaffir basil leaves but this works too)
Ph 2- basmati rice
Overmedium-high heat, add the red curry paste and coconut milk. Taste your curry paste first and adjust to your heat taste. Combine in the wok/pan until totally blended and the milk starts to bubble. Add your shrimp to the pan and immediately add the diced pepper and green beans. Stir a few times until shrimp are totally pink (about 3-5 minutes total). Add basil, stir and serve.
I'd say, this rivals what you get in a restuarant!
Serve over basmati for those in PH2 OR in Ph 1 you can serve over smashed cauliflower. There will be a LOT of sauce leftover, FYI.
Weight Lost Since January 3, 2015
Last edited by jenne1017; 03-20-2010 at 09:00 PM.