THAI SHRIMP AND VEGETABLE CURRY
I put this together a couple of years ago when I was heavy into low carb. I love curries and this one suits for either low carb or diabetic. Use brown sugar instead of Splenda if you are not watching your diet and serve with rice if you like.
Provided by PalatablePastime
Categories Curries
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- In a large deep skillet, heat oil and add onions, garlic and chopped chillies and cook for 1-3 minutes.
- If you are sensitive to volatile odors from heated chillies, just add them when you add the coconut milk, but in any case, vent the cooking area.
- Add the zucchini, mushrooms, and bell pepper to the pan, cooking until they are half-tender.
- Add coconut milk, curry paste, lime leaves, Splenda and fish sauce, stirring mixture until curry paste mingles with the coconut milk.
- Reduce heat, cover and simmer for 15-20 minutes or until vegetables are mostly cooked through.
- Add shrimp to the pan and stir over medium heat, uncovered, until shrimp become pink but are not curled too tightly (tightness makes them tough).
- Either stir basil into the curry or use as a garnish, whichever you prefer.
Nutrition Facts : Calories 208.8, Fat 6.7, SaturatedFat 1.1, Cholesterol 191, Sodium 1813.2, Carbohydrate 12.8, Fiber 2.9, Sugar 6.4, Protein 25.8
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Emran Abdlkder
[email protected]This curry is a bit too bland for my taste. I think it needs more curry paste or some other type of spice.
Joshua Tindall
[email protected]Delicious! This recipe is a great way to use up leftover shrimp. I also added some broccoli and carrots to the curry, which made it even more hearty.
Reh Khan
[email protected]This curry is so flavorful and easy to make. I love that it's a one-pot meal, which makes cleanup a breeze. I used a store-bought curry paste, but I'm sure it would be even better with homemade paste. I will definitely be making this again and again!
Twintoid
[email protected]This recipe is a keeper! It's easy to make and the results are delicious. I used a combination of red and green bell peppers, and added some baby corn for extra crunch. The curry was a bit spicy for my taste, but I was able to tone it down by adding
Fayinkeh Musa
[email protected]This dish is a symphony of flavors! The coconut milk gives it a creamy richness, while the curry paste provides a spicy kick. The shrimp is cooked perfectly and the vegetables are tender and crisp. I especially love the addition of bell peppers, whic