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2 tablespoons neutral oil, such as canola or avocado
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3 tablespoons green curry paste
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1 tablespoon finely chopped garlic
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1 tablespoon finely chopped fresh ginger
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1 ½ teaspoons finely chopped lemongrass
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1 (15 ounce) can light coconut milk, well shaken
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1 cup reduced-sodium vegetable broth
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1 ½ teaspoons fish sauce
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2 teaspoons cornstarch
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6 ounces snow peas, cut into 1-inch pieces
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1 cup matchstick-cut carrots
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2 pounds medium shrimp, peeled and deveined
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½ cup packed fresh Thai basil or Italian basil, thinly sliced
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3 cups hot cooked brown rice
Coconut Curry Shrimp
This easy Thai-inspired coconut curry shrimp is loaded with vegetables and gets tons of flavor from prepared green curry paste and coconut milk. The sweet and spicy sauce gets sopped up by a bed of hot brown rice. Serve with a crunchy Asian slaw to round out the meal.
Nutrition Information
207
Calories
41g
Carbohydrates
27g
Protein
760mg
Potassium
8g
Fiber
15g
Sugar
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