Here’s a recipe from my January cooking challenge!
This was an awesome dish for a night when we were craving something a little different. Also, since it’s shrimp, it’s a great low calorie meal that will actually fill you up.
(the following is taken directly from the Skinny Taste website! Be sure to click on the link to see more photos and notes. My personal notes and changes are listed below the recipe.)
Thai Green Curry Coconut Shrimp with Basil
Skinnytaste.com
Servings: 4 • Size: 1/4th of shrimp + sauce • Old Points: 3 pts • Points+: 3 pts
Calories: 134.1 • Fat: 4.4 g • Protein: 18.5 g • Carb: 4.4 g • Fiber: 1 g • Sugar: 1.8
Sodium: 501.2 (without salt)
Ingredients:
- 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
Directions:
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!
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Callie’s tweaks: First (and almost always) I added an extra tablespoon of basil and an extra clove of garlic. I also used plain old brown rice instead of basmati, it was just as scrumptious!
Next time: It was a little too watery. I think it’s because I threw frozen shrimp in the wok, next time I’ll either thaw and drain the shrimp first, or at least drain some of the water that’s left once I cook it. I also used only one tablespoon of green curry paste, and it as way too bland. The recipe says to add more to taste, I will definitely do that next time, and at least double the amount.
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I’ve been photographing each recipe! Since I cook in the evening, it’s dark out and to save time I just use my little Nikon point and shoot camera, so don’t judge these photos
Happy cooking! ♥, Callie V
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