Thai Coconut Curry Shrimp and Sauteed Snow Peas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A complete and delicious dinner, high in protein and good carbs. Adapted from a Cooking Light recipe in September 08 issue. Ingredients:
4 c snow peas, trimmed and washed |
3 tsp. canola oil |
1/2 tsp salt |
1/4 tsp crushed red pepper |
1 c onion, chopped |
1/2 tsp red curry paste (thai kitchen) |
2 tsp. sugar |
2 lbs. shrimp, peeled and deveined |
14 oz. light coconut milk |
4 tsp. fish sauce |
1/2 c green onions, sliced thin |
2 t fresh basil |
1 c brown rice, raw |
2 1/4 c chicken broth |
Directions:
1. Put rice and chicken broth in a pan and bring to a boil. Reduce heat and simmer 45 minutes. Turn off fire, and let it rest for 10 minutes.
2. Heat 2 tsp. oil in large nonstick skillet over medium heat. Add onion and curry paste and saute i minute, stirring occasionally.
3. Stir in sugar and saute 15 seconds. Add shrimp and saute 3 minutes or until pink, stirring often.
4. Stir in coconut milk and fish sauce, and continue cooking over low heat until snow peas are ready. Then stit in green onions and basil and serve over rice. (If it doesn't thicken enough for your taste, mix 2 T cornstarch with 2 T cold water, and stir that in)
5. Heat 1 tsp. oil in a large nonstick over medium heat. Add snow peas, salt and crushed red pepper. Saute for two minutes or until crisp tender. Serve.
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