I made this last night and Thatcher said it was one of the best meals Ive made in a long time (um, thanks?) I think it was a compliment. ;) I substituted chicken for the shrimp, added a little basil flakes at the end and also added red and yellow peppers with the onions at the beginning. I only used a little cilantro because most people dont like it that much in this house (except for me). Sriracha hot sauce is also great on top! I hope you like it as much as we did. Served with brown rice. Red Thai Coconut Curry Shrimp Ginas Weight Watcher Recipes Servings: 4 • Serving Size: 1/4th • Old Points: 3 pts • Points+: 3 pts Calories: 135 • Fat: 4.4 g • Protein: 18.5 g • Carb: 4.7 g • Fiber: 0.9 g Ingredients: 1 tsp oil 4 scallions, whites and greens separated, chopped 1 tbsp Thai red curry paste 2 cloves garlic, minced 1 lb shrimp, peeled and deveined 6 oz light coconut milk 2 tsp fish sauce 1/4 cup fresh cilantro, chopped salt to taste Directions: In a large nonstick skillet, heat oil on medium-high. Add scallion whites and red curry paste and sauté one minute. Add shrimp and garlic, season with salt and cook about 2-3 minutes. Add coconut milk, fish sauce and mix well. Simmer about 2-3 minutes, until shrimp is cooked through. Remove from heat, mix in scallion greens and cilantro. Serve over rice and enjoy!
Posted on: Thu, 30 Jan 2014 15:08:16 +0000
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