Thai-Style Shrimp Curry

Thai-Style Shrimp Curry
Makes 4
Prep 10 m
Cook 40 m

Directions

  1. 1 of 1 Cook 1 cup brown basmati rice according to pkg directions, about 40 minutes. Meanwhile, in a large, deep skillet, heat 2 tsp canola oil over medium. Add 1 medium chopped yellow onion and saute until tender, 5 minutes. Add 1 can (13.5 oz) light coconut milk, 1 tbsp Thai green curry paste, 1 1/2 tbsp brown sugar and 2 tsp fish sauce. Stir to blend and dissolve sugar. Adjust heat so that liquid simmers. Add 2 medium sliced zucchini and cook, stirring occasionally, 1 minute. Add 1 lb peeled, deveined medium shrimp and cook until opaque, 3 minutes. Scatter 1/2 cup roughly chopped cilantro over top. Serve curry over rice.
Nutrition Information for Thai-Style Shrimp Curry
Servings Per Recipe: 4
Per Serving: 376 kcal cal., 25 g pro., 662 mg sodium, 8 g sugar, 10 g Fat, total, 5 g sat. fat, 50 g carb., 5 g fiber