Red Thai Curry Shrimp

• Gluten free

• Seafood

  • 1 lb Shrimp, medium

• Produce

  • 2 Garlic cloves
  • 6 Scallions, white and green

• Canned Goods

  • 1 small can 6-ounces light coconut milk, light
  • 1 tbsp Thai red curry paste - thai kitchen is

• Condiments

  • 2 tsp Fish sauce

• Oils & Vinegars

  • 2 tsp Canola oil

Found on bariatriceating.com

Description

Ingredients

• 6 scallions, white and green, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon Thai red curry paste - Thai Kitchen is an excellent supermarket brand
• 2 teaspoons canola oil
• 1 pound medium shrimp, peeled and deveined
• One small can, 6-ounces light coconut milk
• 2 teaspoons fish sauce

Directions

• Saute scallions, garlic and red curry paste in the oil in a non-stick skillet on medium-high for 1 minute. Add shrimp and cook 2 to 3 minutes. Stir in the coconut milk and fish sauce - lower heat, and simmer 2 to 3 minutes until shrimp are just cooked through. Remove from heat - add cilantro and check seasoning. Serve with jasmine rice.

Nutrition