Here's The Skinny ~ Red Thai Coconut Curry Shrimp Recipe

"The sweetness of coconut milk compliments the spiciness of the red curry paste in this simple dish. Serve this over jasmine rice for a complete meal. If you've never used fish sauce before, don't let the smell fool you. It blends with the other flavors and really adds to this dish. Servings: 4 • Serving Size: 1/4th • Old Points: 3 pts • Points+: 3 pts Calories: 135 • Fat: 4.4 g • Protein: 18.5 g • Carb: 4.7 g • Fiber: 0.9 g From Gina's Skinny Recipes"

Step by Step Method

Step 1

In a large non-stick skillet, heat oil on medium-high. Add scallion whites and red curry paste, and saute 1 minute.

Step 2

Add shrimp and garlic, season with salt, and cook about 2-3 minutes.

Step 3

Add coconut milk, fish sauce and mix well. Simmer about 2-3 minutes, until shrimp is cooked through.

Step 4

Remove from heat, mix in scallion greens and cilantro.

Step 5

Serve over rice.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

Be sure to buy fresh shrimp and make sure they are peeled and deveined before adding to the dish.
If you can’t find light coconut milk, you can substitute with regular coconut milk, just be aware that it will increase the calorie and fat content of the dish.

Ingredient substitutions

Substitute the fish sauce with a combination of soy sauce and lime juice. The benefit of this substitution is that it will provide the same salty flavor as the fish sauce, but without the intense smell and flavor. The thinking behind this substitution is that the combination of soy sauce and lime juice will provide a similar flavor profile to the fish sauce, but with a more subtle taste.
Substitute the red curry paste with a combination of chili powder and garlic powder. The benefit of this substitution is that it will provide the same spiciness as the red curry paste, but without the intense flavor. The thinking behind this substitution is that the combination of chili powder and garlic powder will provide a similar flavor profile to the red curry paste, but with a more subtle taste.

Variations

Vegetarian Red Thai Coconut Curry Replace the shrimp with 1 cup of cubed firm tofu and 1 cup of cubed eggplant. Increase the cooking time to 5-7 minutes until the eggplant is tender.

Serve with

Thai Papaya Salad: This crunchy, spicy salad is the perfect accompaniment to the Red Thai Coconut Curry Shrimp. The combination of sweet and spicy flavors is sure to be a hit with your dinner guests!

Thai Sticky Rice: This sweet and savory sticky rice is the perfect complement to the Red Thai Coconut Curry Shrimp. The sticky rice absorbs the delicious flavors of the curry and provides a delicious contrast to the crunchy papaya salad. Plus, it's easy to make and is sure to please your dinner guests!

FAQ

Q: How long does it take to make this recipe?

A: This recipe takes about 10 minutes to prepare, and another 10 minutes to cook.

Q: Can I make this recipe with a different type of cheese?

A: Yes, you can use any type of cheese that you like. Just make sure to adjust the amount of cheese according to the type you choose.

Fun facts:

The use of fish sauce in this recipe is a common practice in Thai cuisine. It is believed to have originated from the ancient Chinese who used a fermented fish sauce called "garum" as a condiment.

The use of red curry paste in this recipe is also a common practice in Thai cuisine. It is believed to have been invented by a famous Thai chef named David Thompson, who is known for his work in bringing Thai cuisine to the world.