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Old 03-20-2010, 07:56 PM   #1
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Join Date: Dec 2002
Location: DC Metro Area
Posts: 4,624

S/C/G: 289/T/190

Height: 5' 7.5"

Default 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.
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Last edited by jenne1017; 03-20-2010 at 08:00 PM.
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