Makes 4 servings (3/4 cup each)
Prep Time: 15 minutes
Total Time: 25 minutes
You'll receive rave reviews when you serve this simple, intensely flavored Thai shrimp dish!
1 tablespoon peanut oil
1 pound uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1 cup sliced red onion
1 to 2 teaspoons green or red Thai curry paste
1 can (14.5 ounces) Muir Glen organic diced tomatoes, drained
1 tablespoon lime juice
2 teaspoons packed brown sugar
1/2 cup coconut milk (not cream of coconut)
1/4 cup chopped fresh Thai basil or basil leaves
- In 10-inch skillet, heat oil over medium-high heat. Cook shrimp and onion in oil 2 minutes, stirring constantly. Stir in curry paste; cook 1 minute.
- Add tomatoes, lime juice and brown sugar. Heat to boiling. Reduce heat; simmer 1 minute. Stir in coconut milk and basil. Heat over low heat until hot.
Round out with a cup brown rice and a mixed green salad with around 100 calories of dressing.
Make it Special! Add an authentic Thai flavor with a drizzle of "nam pla", a pungent Asian fish sauce. Look for it, along with the curry paste, at Asian grocery stores.
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1 Serving
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Calories: 258
Protein: 25g
Carbohydrate: 13g
Dietary Fiber: 2g
Total Fat: 12g
Saturated Fat: 7g
Cholesterol: 172mg
Calcium: 96mg
Sodium: 406mg
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