Now that I’m home and back to some semblance of a regular schedule, I’ve been cooking a bit. Last night, I had a craving for my favorite food, Thai green curry. I had enough ingredients on hand to whip something up, but the only protein I could find on a moment’s notice was frozen, cooked large shrimp. (Probably want to check to make sure the shrimp is peeled…which I failed to do, and it was not.) This recipe works equally well with leftover diced chicken, sliced pork or tofu.
- 1 lb Frozen Cooked Shrimp
- 3 Tbsp Thai Green Curry Paste
- 1 Sweet Mini Red Bell Pepper, thinly sliced
- 1 Medium Onion, thinly sliced
- 2 Tbsp Minced Garlic
- 1/4 C Sun-dried Tomatoes
- 1 Can Low Fat Coconut Milk
- 1/2 C Green Onion Tops, chopped
- 5 Fresh Basil Leaves
- 2 Tbsp Asian Fish Sauce
- 1 Cup Chicken Broth (in a pinch, 2 low sodium chicken bouillon cubes dissolved in water will work)
- 2 Tbsp Coconut Oil
- Heat a 10-12 inch frying pan until hot. Add coconut oil and heat until it sizzles when a droplet of water touches it. Turn heat down to medium.
- Add sliced yellow onions and minced garlic to the oil and sauté until translucent, stirring to keep the garlic from sticking.
- Add green curry paste and stir well, cooking about a minute until fragrant.
- Add sliced red sweet pepper, sun-dried tomatoes and chopped green onion tops, stirring to coat. Cook for another minute.
- Add chicken broth, coconut milk and fish sauce and bring to boil.
- Reduce heat and add shrimp. Simmer just long enough to heat shrimp through.
- Add basil leaves and serve.
Any curry is delicious by itself, but for a meal, serve over steamed rice or rice noodles.
I prefer this without the extra carbs from rice, so eat it like any other soup. If you like more heat, add a bit of cayenne pepper while the liquids are simmering.
Makes about 3/4 C servings. 235 calories per 3/4 cup serving.