Dinner

Thai Red Curry Shrimp w/ coconut broth is for Dinner.

Thai Red Curry Shrimp w/ coconut broth takes several minutes to prepare.

Thai Red Curry Shrimp w/ coconut broth takes several minutes to cook.

Thai Red Curry Shrimp w/ coconut broth makes 4 servings.

The ingredients for Thai Red Curry Shrimp w/ coconut broth are:

2 teaspoons vegetable oil
4 shallots, finely chopped (about 3/4 cup)
2 1/2 teaspoons red curry paste
2 cups low-sodium chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
1 pound raw, cleaned medium shrimp
1/2 cup coarsely chopped fresh cilantro leaves
2 scallions, green part only, thinly sliced
2 tablespoons fresh lime juice
Freshly ground black pepper

Here is how you make Thai Red Curry Shrimp w/ coconut broth:

In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.Season the shrimp with 1/4 teaspoon salt. Arrange in the pan and gently shake the pan so the shrimp is coated with the sauce. Cover and cook until the shrimp is pink.Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the shrimp. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the shrimp and serve with rice. Number of Servings: 4Recipe submitted by SparkPeople user LESLIE511.

The nutritional information for Thai Red Curry Shrimp w/ coconut broth is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 197.5

• Total Fat: 6.1 g
• Cholesterol: 172.3 mg
• Sodium: 1,207.4 mg
• Total Carbs: 9.2 g
• Dietary Fiber: 0.5 g
• Protein: 25.6 g