Thai Garlic Shrimp in Coconut Milk
Serves
3
Prep time:
0:10
Cook Time:
0:20
Total time:
0:30

Ingredients

Directions

1.

STIR together prepared shrimp and half of olive oil; STIR-FRY in an electric skillet on medium-high heat until pink, about 3 minutes; REMOVE; SET aside.

2.

STIR together diced red pepper and remaining olive oil; STIR-FRY until soft, about 4 minutes.

3.

STIR together scallion whites, half of cilantro, and garlic; ADD to skillet with diced peppers; STIR-FRY until well mixed, about 1 minute.

4.

STIR together curry paste, tomatoes, coconut milk and salt, ADD to skillet; BRING to a boil; COVER; SIMMER on low to let the flavors blend and to thicken the sauce, about 10 minutes.

5.

RETURN shrimp to skillet; ADD lime juice; REHEAT, STIRRING, about 2 or 3 minutes.

To serve, top individual bowls with scallion greens and remaining cilantro.

1. Separate whites from greens, using greens as garnish 2. We use Mae Ploy brand Thai red curry paste

Entered by Tom King via MasterCook
Nutrition

Per Serving (excluding unknown items): 349 Calories; 15g Fat (37.7% calories from fat); 36g Protein; 18g Carbohydrate; 4g Dietary Fiber; 230mg Cholesterol; 1036mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 6 Fat.