Thai Coconut Curry Shrimp
Calories: 255 per serving
1 teaspoon canola oil
1/2 cup chopped onion
1/4 teaspoon red curry paste (such as Thai Kitchen)
1 teaspoon sugar
12 ounces large shrimp, peeled and deveined
1/3 cup light coconut milk
2 teaspoons fish sauce
1/4 cup chopped green onions
1 tablespoon chopped fresh Thai basil
Heat oil in a large non-stick skillet over medium-high heat. Add onion and curry paste to pan, and sauté 1 minute, stirring occasionally. Stir in the sugar; sauté for 15 seconds. Add shrimp and sauté for three minutes, or until shrimp are done, stirring frequently. Stir in coconut milk and fish sauce; cook 30 seconds, or until thoroughly heated. Remove from heat and stir in green onions and basil.
This was a delicious meal. Gregg added a heaping teaspoon of the red curry paste, and we both said next time a tablespoon would be good as we would have liked more heat.
He also said he would add the basil earlier, while cooking the shrimp and not last minute with the green onions, feeling it would be more flavor and also this is what we have done when making all our Thai meals.
I have been looking online for substitutes for Thai Basil. We are lucky that we have a large Asian Grocery store nearby so have easy access. But if you can't find Thai Basil I would add Cilantro. Some suggest using the Italian Basil but honestly, this would not be our choice. That being said, go ahead and use it if it's more to your taste. For our own personal preference, we would definitely add the Cilantro and that, of course, is not to everyone's taste either.
For a side dish we sautéed snow peas and sliced sweet red pepper, done very simply in about a teaspoon of olive oil on medium heat for about five minutes. They were crisp-tender.
We will definitely be making this meal again.
Thanks for looking and have a great week!