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Spicy Green Curry - Cilantro Shrimp - Cooking Light Fresh Food Fast |
Spicy Green Curry–Cilantro Shrimp
- YIELD: 4 servings (serving size: 1 cup)
- COOK TIME:
- PREP TIME:
- COURSE: Main Dishes
- Cooking spray
- 1 1/2 pounds peeled and deveined medium shrimp
- 1 cup light coconut milk
- 2 tablespoons sugar
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 tablespoon green curry paste
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 1/3 cup chopped fresh cilantro
- Lime wedges
Ingredients
Nutritional Information
- Amount per serving
- Calories: 189
- Calories from fat: 20%
- Fat: 4g
- Saturated fat: 2.9g
- Monounsaturated fat: 0.3g
- Polyunsaturated fat: 0.6g
- Protein: 27.8g
- Carbohydrate: 10.1g
- Fiber: 0.1g
- Cholesterol: 252mg
- Iron: 4.3mg
- Sodium: 517mg
- Calcium: 53mg
Now, I'm not sure what the title of the pineapple recipe is in that book, it's on the same page as the Spicy Green Curry Cilantro Shrimp recipe. That pineapple dish is one that you should not miss! My hubby loves this pineapple, it's spicy and sweet, and warm deliciousness.
I know I should have pair mine over Quiona, but we didn't have it avaliable at the time, and I did have rice. Some days you can't just rush off to the store and get these things. The green curry paste I used was gluten free, so this was a gluten free dinner for us, and it was fabulous!
It's mild enough, but still spicy. If you like things really spicy you may need to add more, it was perfect for us. The pineapple has honey, curry, maybe cinnamon, and lime I'm pretty sure. I've also put this over salad greens and it tastes so fresh, the perfect summertime dish.
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