Red Thai Coconut Curry Shrimp

5 Jul

This came out super yummy and quick! After reading some of the comments I served over a bed of spinach and rice! Yum!

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Red Thai Coconut Curry Shrimp
adapted from skinnytaste

1 tsp oil
4 scallions, chopped
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
salt to taste

Directions:
In a large nonstick skillet, heat oil on medium-high. Add scallions and red curry paste and 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, until shrimp is cooked through. Remove from heat, mix in cilantro. Serve over rice and enjoy!

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2 Responses to “Red Thai Coconut Curry Shrimp”

  1. Liz July 5, 2013 at 6:02 pm #

    Nice recipe. Thank you. Have a great weekend!

Trackbacks/Pingbacks

  1. Secret Recipe Club: Thai Red Curry Shrimp with Vegetables - Crumb: A Food Blog - March 9, 2014

    […] food, though, so it shouldn’t be any surprise that I eventually settled on a recipe for Red Curry Shrimp she adapted […]

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