Quick Thai Coconut Shrimp Curry
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Yield: 3 servings
 
Quick Thai Coconut Shrimp Curry Makes 3 servings
Ingredients
  • 1 lb (454g) frozen shrimp 21-30 per pound, thawed
  • 1 tsp red or yellow curry paste (like THAI Kitchen) *See note
  • 1 can (14oz) light coconut milk
  • 1 cup sliced bamboo shoots (small can), drained
  • 1 cup sliced water chestnuts (small can), drained
  • ½ large green pepper, sliced
  • ½ Tbsp fish sauce
  • 4 packets stevia
Instructions
  1. Preheat large skillet to medium heat.
  2. Rinse thawed shrimp well in colander and remove tails if needed.
  3. Pour coconut milk in skillet, add curry paste and whisk until blended. Add fish sauce and stevia and cook for 1 minute.
  4. Add in green pepper, water chestnuts and bamboo shoots and cook until green pepper starts to get tender (3-4 minutes).
  5. Add shrimp and cook until just pink.
  6. Nutrition
  7. (per 12 shrimp and ¼ cup sauce) Cals: 248 Fat: 8.8g Cholesterol: 221mg Sodium: 306mg Carb: 14g Fibre: 3g Sugars: 5.4g Protein: 29g
Notes
1 tsp of red curry paste is on the spicer side. If you want it mild, use ½ tsp.
Optional: serve with brown rice
Nutrition
Serving size: per 12 shrimp and ¼ cup sauce Calories: 248 Fat: 8.8 g Carbs: 14 g Sugar: 5.4 g Sodium: 306 mg Fiber: 3 g Protein: 29 g Cholesterol: 221 mg
Recipe by Busy But Healthy at https://busybuthealthy.com/quick_light_coconut_shrimp_curry/