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Red Thai Coconut Curry Shrimp
If you love Thai food, you'll love this easy Red Thai Coconut Curry Shrimp, the perfect balance of sweet, spicy and savory flavors!
Ingredients
- 1 teaspoon oil
- 4 medium scallions (whites and greens separated, chopped)
- 1 tbsp Thai red curry paste (or more to taste)
- 2 cloves garlic (minced)
- 1 lb shrimp (peeled and deveined)
- 6 ounces canned light coconut milk
- 2 teaspoons Asian fish sauce
- 1/4 cup fresh cilantro or scallions (chopped)
- salt to taste
- extra lime wedges (optional for serving)
Instructions
- In a large nonstick skillet, heat oil on medium-high.
- Add scallion whites and curry paste and sauté 1 minute until fragrant.
- Add the shrimp and garlic, season with a few pinches of salt and cook about 2 minutes, to brown.
- Add coconut milk and fish sauce and mix well.
- Let the shrimp simmer about 2-3 more minutes, until the shrimp is cooked through.
- Remove from heat, mix in scallion greens and cilantro.
- Serve over rice or cauliflower rice and enjoy!
Notes
If you want to add some vegetables to this dish, you can add bell peppers, spinach, mushrooms, snap peas, onions, and/or carrots.
Nutrition
Serving: 1/4th, Calories: 136kcal, Carbohydrates: 5g, Protein: 16g, Fat: 5g, Saturated Fat: 2.5g, Cholesterol: 143mg, Sodium: 1059mg, Fiber: 1g, Sugar: 1.5g
- WW Points: 2