Thai Green Coconut Curry Shrimp with Basil

Here is another Asian inspired dish that I really liked. Unfortunately, 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 Curry Shrimp

Slightly adapted from

1 tsp oil (1 Healthy Fat)
9 oz shrimp, peeled and deveined (1 Leanest Lean)
2 tsp Thai green curry paste - 3 g of Carbs per tbsp (2 Condiments)
1/8 tsp garlic powder (1/4 Condiment)
1/4 cup light coconut milk, canned (1 Healthy Fat)
2 tsp Thai fish sauce (2/3 Condiment)
1 tbsp fresh basil, chopped (1/8 Condiment) 

In a large nonstick skillet or wok, heat oil on medium-high flame. 
Add shrimp and cook for about 2-3 minutes. 
Add garlic powder and green curry paste; sauté one minute.
Add coconut milk and fish sauce. 
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 Leanest Lean, 2 Healthy Fats, and 3 Condiments

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