Fiery Avocado Green Curry and Shrimp Carb Redo |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 5 |
|
Saw this recipe today! SO glad it came my way! It Y-E-L-L-S MAKE ME! Looks like a terrific recipe! Want to do a carb redo, Let's see how it goes and WHEN I make it look forward to my first review! Here' is the original post, Fiery Avocado Red Curry and Shrimp Fiery Avocado Red Curry and Shrimp To Chef1aB, here's a toast! :) NOTE: My diet consists of 100 gram portions, TRUE! KNOW it does not sound much, but is more than enough for you know who! Especially when served with extra veg a day! SO glad this recipe came my way! NOTE: I made this yesterday and was in the mood for green curry, so made the substition :) YUMBERINI!!! Ingredients:
1 tablespoon vegetable oil |
2 tablespoons green curry paste |
1 cup red bell pepper, cut into 1-inch square pieces |
1 cup fresh green beans, trimmed and sliced into 1-inch pieces |
1 cup red onion strip |
1 1/4 cups unsweetened coconut milk, canned |
1 teaspoon fish sauce |
1/4 teaspoon splenda granular |
2 avocados |
1 lb medium raw shrimp, peeled and deveined, tail-off |
3 tablespoons sweet basil |
Directions:
1. Heat oil in a large sauté pan over medium-high heat. Add red curry paste; cook and stir about 15 seconds. Add red bell peppers, green beans, and sliced red onions. Cook and stir, about 2 minutes. Stir in coconut milk, fish sauce,and Splenda; bring to a boil.
2. Cover pan with lid and simmer over low-medium heat, about 8-10 minutes until vegetables are tender but firm.
3. Uncover pan and stir in cubed avocados and shrimp. Cover pan with lid once again and cook until shrimp is cooked all the way through, about 2 minutes. Remove pan from heat. Stir in sliced basil leaves just before serving.
4. ENJOY!
5. NOTE: For more authentic flavour, can substitute Thai basil.
|
|