This is another recipe that I have wanted to make for a while now. Most of the ingredients we have on hand, so it was just a matter of getting the mushrooms and shrimp.
We didn't make any changes to this recipe. It turned out fantastic; sweet enough with the coconut milk but with a good mix between creamy and broth-y. We used raw shrimp and added them in until they turned pink, but you could probably use pre-cooked shrimp. In the future, I think we'll add a bit more red curry paste, since we like it spicy. This lasted a few days in the fridge--just stir it up because the coconut milk can settle.
As of today's post, twelve people gave this an average rating of four out of five.
Recipe by David Bonom, Cooking Light, March 2008
Yield: 4 servings (serving size: about 1 1/2 cups)
- 3 1/2 cups fat-free, less-sodium chicken broth
- 1 cup sliced mushrooms
- 1/4 cup finely chopped red bell pepper
- 1 tablespoon light brown sugar
- 1 tablespoon fish sauce
- 1/2 teaspoon grated peeled fresh ginger
- 1/4 teaspoon red curry paste
- 1 cup light coconut milk
- 1 pound large shrimp, peeled and deveined
- 1/4 cup thinly sliced green onions
- 2 tablespoons thinly sliced fresh basil
- 2 tablespoons fresh lime juice
Preparation1. Combine first 7 ingredients in a large saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in coconut milk; cook 2 minutes or until hot. Add shrimp to pan; cook 3 minutes or until shrimp are done. Remove pan from heat; stir in onions, basil, and juice.
- Calories: 194 (25% from fat)
- Fat: 5.3g (sat 3.3g,mono 0.4g,poly 0.9g)
- Protein: 26.9g
- Carbohydrate: 9.9g
- Fiber: 1.4g
- Cholesterol: 172mg
- Iron: 3.8mg
- Sodium: 878mg
- Calcium: 85mg