Sunday, November 10, 2019

MONDAY RECIPE POST - THAI COCONUT CURRY SHRIMP


We have been fixing several shrimp dishes lately, both enjoying them and trying to put more lower caloric, healthier food into our daily meals.  This original recipe, even before David Bonhom's version, was said to be found in "Cooking Light".  I couldn't actually find it but the link takes you to many other recipes.  I am going to have fun looking through them when I have the time.

 Thai Coconut Curry Shrimp
Calories: 255 per serving
Servings: 2

 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!



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23 comments:

  1. Ginny HartzlerNovember 11, 2019 at 12:46 AM

    It is so pretty! And is plated like in a fancy restaurant.

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  2. diane bNovember 11, 2019 at 3:01 AM

    This recipe is making my mouth water. I love prawns/shrimp.

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    1. DeniseinVANovember 12, 2019 at 10:15 PM

      Me too Diane, the older I get the more I enjoy them :) My tastes have definitely changed in the last 40 years.

      Delete
  3. Francisco Manuel Carrajola OliveiraNovember 11, 2019 at 4:39 AM

    Hummm aspecto delicioso e aproveito para desejar e uma boa semana.

    Andarilhar
    Dedais de Francisco e Idalisa
    O prazer dos livros

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    Replies
    1. DeniseinVANovember 12, 2019 at 10:17 PM

      Muito obrigado e desejo-lhe uma boa semana continuada :)

      Delete
  4. eileeninmdNovember 11, 2019 at 8:11 AM

    Hello, another delicious recipe. I love shrimp, it is nice to find new recipes to try.
    Enjoy your day, wishing you a happy new week!

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    1. DeniseinVANovember 12, 2019 at 10:18 PM

      So glad Eileen and I would like to wish you a continued good week :)

      Delete
  5. MadSnapperNovember 11, 2019 at 9:22 AM

    I love shrimp and I love rice, sounds good to me

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  6. Beatrice P. BoydNovember 11, 2019 at 10:55 AM

    This was a timely post to read, Denise, as we bought shrimp this week for an early week meal. I don't have all the exact ingredients your recipes used, but will be able to make some variation. Thanks for the recipe idea!

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  7. Sue (this n that)November 11, 2019 at 11:31 AM

    Oh yes, the combo of prawns/shrimp and coconut milk is lovely. I like reading your thoughts about the additions too :D)

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    Replies
    1. DeniseinVANovember 12, 2019 at 10:19 PM

      Hi Sue, it is a lovely combination of flavors, so glad you enjoyed it :)

      Delete
  8. ChristineNovember 11, 2019 at 11:41 AM

    I have to try this, thanks for the tips too.

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  9. Sallie (FullTime-Life)November 11, 2019 at 2:14 PM

    Sounds so delicious...already bookmarked to my favorite recipes, but won’t make it until We get to Florida. Because shrimp so good there *and* we are already at the stage here in Oregon where I’m not buying any “ingredients” that I won’t use up before it’s time to leave. (I have no fish sauce or red curry waiting to be used, but I do have a whole refrigerator door stocked with stuff that *is*! )

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    1. DeniseinVANovember 12, 2019 at 10:21 PM

      Hi Sallie, I know what it is like winding things down before traveling. And it's fun to substitute with things we do have. We get another new recipe :)

      Delete
  10. Linda StarrNovember 11, 2019 at 2:52 PM

    any kind of curry I love, when we were in Sequim WA there was a great Thai restaurant there which we loved, nothing like that around here.

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    1. DeniseinVANovember 12, 2019 at 10:21 PM

      Hi Linda, oh that sounds so good :) I love trying new Thai restaurants.

      Delete
  11. William KendallNovember 12, 2019 at 7:57 PM

    As I don't go for seafood, this I would pass on.

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    1. DeniseinVANovember 12, 2019 at 10:22 PM

      I know William, we are not all seafood lovers. I appreciate you dropping in and leaving a comment, thank you :)

      Delete
  12. Lowcarb team memberNovember 15, 2019 at 5:54 PM

    This looks and sounds a delicious tasting dish, many thanks for sharing the recipe :)

    All the best Jan

    ReplyDelete

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