While perusing blogs the other evening I clicked my way over to SkinnyTaste.com. I felt like I hit a gold mine of healthy, yet tasty meals. I bought the ingredients for two of her meals and last night I made the first one.
Here’s another shrimp dish with the sweetness of coconut milk which compliments the spiciness of the red curry paste in this simple dish. Serve this over jasmine rice for a complete meal. If you’ve never used fish sauce
before, don’t let the smell fool you. It blends with the other flavors and really adds to this dish.
before, don’t let the smell fool you. It blends with the other flavors and really adds to this dish.Red Thai Coconut Curry Shrimp
Gina’s 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
My family loved this recipe! It was so easy to prepare and full of flavor. I would’ve added more curry paste, but my kids liked it the way it was. Instead, I added Sriracha to my food and that brought the added spice that I love about Thai food.
This will definitely be added to my collection of dinner recipes. I will add sautéed vegetables next time for more filling, so we aren’t tempted to eat too much rice. 🙂
Oh, and I just realized that I think I used regular coconut milk instead of “light” coconut milk. hhmm…that’s probably where she cuts the extra calories out. Oh well. We ate decent portions and that makes a difference in calories as well.
Note: Both photos are of my food and dinner was served on a salad plate, in case you’re thinking a huge plate of food is not a “decent” portion. LOL
My New Ending 