Thai Green Coconut Curry Shrimp with Basil

Here is another Asian inspired dish that I really liked. Unfornunately, hubby doesn't like shrimp so I couldn't use him as a guinea pig to see if he liked it so you will just have to take my word for it :) There was a lot of coconut milk sauce in this dish so I mixed it in with the cauliflower rice. Cauliflower rice is just cooked cauliflower grated in the food processor. I used the shredding disk. You could also hand grate the cauliflower if you do not have a food processor. Enjoy!

Thai Green Coconut Curry Shrimp with Basil

Slightly adapted from

1 tsp oil (1 Healthy Fat)
1 /2 tbsp Thai green curry paste (1 1/2 Condiments)
1/2 clove garlic, minced (1/2 Condiment)
10 oz shrimp, peeled and deveined - should yield 1 - 7 oz portion cooked (1 Lean)
1/3 cup Taste of Thai light coconut milk (1 Healthy Fat)
50 Calories, 5 g fat, 1 g carb per 1/3 cup
2 tsp Thai fish sauce (2/3 Condiment)
1tbsp fresh basil, chopped (1/16 Condiment) salt, to taste
(optional - I left it out)

In a large nonstick skillet or wok, heat oil on medium-high flame. Add garlic and green curry paste; sauté one minute. Add shrimp and 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 basil. Serve over cauli rice and enjoy!

1 Serving with 1 Lean, 2 Healthy Fats, and 3 Condiments
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