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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Boldly stolen from AlleyCat Lady on Calorie Count. By switching from regular coconut milk to lite, I saved 171 calories and 17 grams of saturated fat - a whole day's worth - that's nuts! Ingredients:
1 1/2 pound shrimp, peeled |
1 tbsp fresh ginger, minced |
2 garlic cloves, minced |
1 tbsp sesame oil |
1 red bell pepper, sliced |
1/2 pound fresh green beans, blanched |
1 tsp curry powder |
1/4 tsp crushed red pepper |
14 ounces lite coconut milk |
2 tbsp soy sauce |
1 tbsp brown sugar |
Directions:
1. Combine shrimp with ginger and garlic in bowl.
2. Heat oil in large skillet over medium-high heat. Add shrimp and cook 3-4 mins until pink, stir occasionally. Shrimp will not be cooked through. Remove from skillet, set aside.
3. Add red pepper, green beans, curry powder, and crushed red pepper to the skillet. Cook for 2 minutes, stirring constantly.
4. Stir in coconut milk, soy sauce and brown sugar. Cook for 3 minutes, stirring constantly.
5. Add shrimp. Cook until shrimp are fully cooked.
6. Serve over cooked rice.
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