Monday, October 24, 2011

Mmm, curry...

I damn near died when I saw this super simple and quick recipe for a thai shrimp curry on Skinnytaste last week and I knew it needed to be made STAT. At a measly 3 points for a fourth of the recipe (a quarter pound of shrimp! Plus tons of curry sauce) there's no guilt for having a nice sized serving of rice to sop up that curry goodness :) The smell coming off your pan while you cook this will have you salivating til the first bite!

Thai Green Curry Coconut Shrimp with Basil
Servings: 4 • Size: 1/4th of shrimp + sauce • Old Points: 3 pts • Points+: 3 pts
Calories: 134.1 • Fat: 4.4 g • Protein: 18.5 g • Carb: 4.4 g • Fiber: 1 g • Sugar: 1.8
Sodium: 501.2 (without salt)


  • 1 tsp oil
  • 4 small scallions, whites and greens separated, chopped
  • 1 tbsp Thai green curry paste (or more to taste) (Thai Kitchen makes a great one)
  • 2 cloves garlic, minced
  • 1 lb shrimp, peeled and deveined (from 1 1/4 lbs unpeeled)
  • 6 oz light coconut milk
  • 2 tsp Thai fish sauce 
  • 2 tbsp fresh basil, chopped
  • salt to taste
In a large nonstick skillet or wok, heat oil on medium-high flame. Add scallion whites and green curry paste; sauté one minute. Add shrimp and garlic, season with salt and cook about 2-3 minutes. Add coconut milk, fish sauce and mix well; simmer about 2-3 minutes, or until shrimp is cooked through. Remove from heat, mix in scallion greens and basil.

I served my curry over basmati rice (4 pp for a half cup), and made an extra batch of just the curry sauce (simply followed the directions but omitting the shrimp) to toss my green beans in (1 extra pp). A little bit of tomato, onion and basil salad rounded out a delicious meal :)

1 comment:

  1. This looks gorgeous! Bookmarking this one to try myself xx