Thai Coconut Curry Shrimp

Quick, easy, delicious and healthy… what more could you ask for in a dinner entree? Not much (except for a guarantee that there will be dessert afterwards…)!! Another skinnytaste.com find that the future hubby and I devour every time (I make this pretty much every other week). We like our food a little on the spicier side so I add a little more curry paste than called for. There’s definitely a lot of room to play around with this – so have fun and enjoy!

Ingredients:  

• 1 tsp oil
• 4 scallions, whites and greens separated, chopped
  (If you don’t have scallions, you can use a yellow onion chopped finely)
• 1 tbsp Thai red curry paste
• 2 cloves garlic, minced
• 1 lb shrimp, peeled and deveined
• 6 oz light coconut milk
• 2 tsp fish sauce
• 1/4 cup fresh cilantro, chopped
  (Flat-leaf Parsley works good too if you don’t like the strong tastes of cilantro!)
• salt to taste

Directions: 

In a large nonstick skillet, heat oil on medium-high. Add scallion whites and red curry paste and sauté one minute.

Add shrimp and garlic, season with salt and cookabout 2-3 minutes.

Add coconut milk, fish sauce and mix well.

Simmer about 2-3 minutes, until shrimp is cooked through.

Remove from heat, mix in scallion greens and cilantro.

Serve over rice and enjoy! (We eat Goya’s yellow Spanish rice because the flavor is so much yummier with the dish than plain old brown rice!)