Thai Coconut Curry Shrimp — Easy, Quick, Healthy & Elegant

We never tire of shrimp here at the Greene House, and Jeff and I make or order Thai food on an almost weekly basis.  We love the fresh healthy ingredients that are always packed with flavor.  While some of our Thai or Thai-inspired dishes are a bit production-heavy, this delicious dish from one of our favorite food bloggers — Gina at SkinnyTaste.com — is quick and easy enough to prepare after a busy day at work, yet is elegant enough to serve for special occassions.

Thai Coconut Curry Shrimp

 

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Weight Watchers Info: 4 PointsPlus per serving (rice is extra)

Author: Gina's Skinny Taste

Recipe type: Main Dish

Cuisine: Asian

Serves: 4

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
• ¼ cup fresh cilantro, chopped
• salt to taste

Instructions

1. In a large nonstick skillet, heat oil on medium-high.
2. Add scallion whites and red curry paste and sauté one minute.
3. Add shrimp and garlic, season with salt and cook about 2-3 minutes.
4. Add coconut milk, fish sauce and mix well. Simmer about 2-3 minutes, until shrimp is cooked through.
5. Remove from heat, mix in scallion greens and cilantro.
6. Serve over rice and enjoy!

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