Curry is an intimidating dish to cook- that’s no lie. However, once you look at this Thai Coconut Curry Shrimp recipe adapted from SkinnyTaste, you see how easy it is to prepare your very own dish at home faster than your Seamless order can scurry to your apartment. The best part (besides the flavor) is how low calorie the dish is so that the one night you want to counterbalance your recent doughnut habit you picked up at work, you can feel guilt-free and stress free with this bad boy. Not to mention zucchini noodles are quite sexy.
Red Thai Coconut Curry Shrimp
serves 4
Ingredients:
- 1 tsp coconut oil
- 4 scallions
- 1 tbsp Thai Red Curry Paste
- 2 cloves garlic, minced
- 1 lb shrimp, peeled (frozen or fresh)
- 6 oz light coconut milk
- 2 tsp fish sauce
- 1 zucchini
- salt to taste
Directions:
In a large skillet, heat coconut oil on medium-high. Add scallion and red curry past and saute one minute. Add the shrimp and garlic with salt and cook for 2-3 minutes or until shrimp is done. Add coconut milk, fish sauce and stir. Remove from heat and serve over zucchini noodles which can be prepared by using a Veggetti Spiral Cutter. You can use other vegetables such as squash or carrots to mix in the spiral cutter and add more color to the dish as well. Serving over rice is another option and an easier utensil to soak up the sauce and flavor.
***A special thanks to PC for introducing this recipe and concocting such a great version for me!