Cooking Light’s Thai Coconut Curry Shrimp, is probably the first Cooking Light recipe that I prepared without any alterations or substitutions. I happened to have really enjoyed the flavors in this dish, though I felt it could have been a little spicier.
This had been my first time ever using red curry paste and I was very underwhelmed by its flavor. Because I tend to like spicier foods, I added some sririacha to the sauce. I would also recommend adding small amounts of Tumeric to spice it up even more.
If you don’t have brown rice on hand or prefer pasta, I suggest using some whole wheat papparadelle and increasing the amount of coconut milk to about 1 1/2 cups, creating more of a sauce. Combining the cooked papparadelle with the shrimp mixture right before serving.
- 1 teaspoon red curry paste (such as Thai Kitchen or Sririacha)
- 1 teaspoon sugar
- 12 ounces pre-cooked (frozen) shrimp
- 3/4 cup light coconut milk
- 2 tablespoons fish sauce
- 1/4 cup chopped green onions
- 2 cups broccoli
- 1 cup sliced white button mushrooms
- 1 tablespoon chopped fresh basil (optional)
- 1 Ziploc Steam Bag
3. While coconut milk is heating up, place two cups of broccoli and 1 cup of mushrooms in a Ziploc bag. Place pre-cooked brown rice packet and the Ziploc steam bag simultaneously in the microwave and heat based on instructions.
3. Add shrimp and green onions; sauté on a low flame for 2 minutes or until coconut milk appears to be sticking to the shrimp.
4. Remove steamed vegetables from the microwave and sautee with the shrimp until combined.
5. Plate a 3/4 cup of brown rice in each of two bowls and top with 1 1/2 cups of the shrimp and steamed vegetables.
- Calories: 255 (26% from fat)
- Fat: 7.4g (sat 2.6g,mono 1.8g,poly 1.9g)
Steamed Vegetables are not included, but can be estimated at about 90 calories per cup.