Thai Curry Shrimp Recipe
Ingredients
| Lemon grass | 2 Tablespoon, chopped | |
| Brown sugar | 2 Tablespoon | |
| Lime juice | 2 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| Fish sauce | 2 Teaspoon | |
| Red curry paste | 1 1/2 Teaspoon | |
| Jumbo shrimp | 1 pound, deveined | |
| Rice | 3/4 Cup (16 tbs), uncooked | |
| Cooking spray | ||
| Light coconut milk | 1/2 Cup (16 tbs) | |
| Cilantro | 1 Tablespoon, chopped | |
Directions
1. Combine first 6 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add shrimp. Seal and marinate in refrigerator up to 1 1/2 hours, stirring occasionally.
2. Cook rice according to package directions, omitting salt and fat.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat; add shrimp. Cook 3 to 4 minutes or until shrimp are done, stirring occasionally. Stir in coconut milk, and cook 1 minute. Stir in cilantro.
2. Cook rice according to package directions, omitting salt and fat.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat; add shrimp. Cook 3 to 4 minutes or until shrimp are done, stirring occasionally. Stir in coconut milk, and cook 1 minute. Stir in cilantro.
Chef
