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Thai Coconut Curry Shrimp by

Source: Cooking Light

This is really quick, easy and elegant enough for company.


2 tsps canola oil
1 med. onion, chopped
3/4 tsp red curry paste
2 tsps sugar
1lb. med. shrimp, peeled (without tails), and deveined
3/4 cup light coconut milk
1 Tbsp fish sauce
6 green onions, chopped
2 Tbsps fresh cilantro, chopped
Hot cooked Jasmine rice


Heat oil in a large nonstick skillet over medium-high heat. Add onion and curry paste. Sauté 1 minute, stirring until paste evenly coats onions. Stir in sugar; sauté 15 seconds.

Add shrimp and sauté 3 minutes or until shrimp turn pink, stirring frequently.

Stir in coconut milk and fish sauce; cook 30 seconds or until thoroughly heated.

Remove from heat; stir in green onions and cilantro. Serve over rice.

Servings: 4

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