Author: Gina Homolka
Thai Green Curry Coconut Shrimp with Basil
Servings 4 Servings
Calories 134.1 kcal
- 1 tsp oil
- 4 small scallions whites and greens separated, chopped
- 1 tbsp Thai green curry paste or more to taste
- 2 cloves garlic minced
- 1 lb shrimp peeled and deveined (from 1 1/4 lbs unpeeled)
- 6 oz light coconut milk
- 2 tsp Thai fish sauce
- 2 tbsp fresh basil chopped
- salt to taste
In a large nonstick skillet or wok, heat oil on medium-high flame.
Add scallion whites and green curry paste; sauté one minute.
Add shrimp and garlic, season with salt and cook about 2-3 minutes.
Add coconut milk, fish sauce and mix well; simmer about 2-3 minutes, or until shrimp is cooked through.
Remove from heat, mix in scallion greens and basil. Serve over basmati rice and enjoy!
Fat: 4.4 g • Protein: 18.5 g • Carb: 4.4 g • Fiber: 1 g • Sugar: 1.8 Sodium: 501.2 (without salt)