By using light coconut milk and a low-sodium red curry paste, this curry recipe has all the flavor of takeout, without excess fat or salt.
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COOK: 17 minutes
Serves 4 / By using light coconut milk and a low-sodium red curry paste, this curry recipe has all the flavor of takeout, without excess fat or salt. Prep tip: Make the brown rice ahead of time, and plan for extras; having it on hand makes fast dinners easy.
1 tablespoon canola oil
½ cup diced onion
1-2 tablespoons low-sodium red curry paste
3 teaspoons brown sugar
1 pound medium shrimp, peeled and deveined
1 cup green beans, cut into 1 ½-inch pieces
7 ounces light coconut milk
1 teaspoon low-sodium fish sauce
3 teaspoons fresh lime juice
¼ cup chopped green onions
4-6 tablespoons chopped fresh basil
2 cups cooked brown rice
1. Heat oil in a large skillet over medium-high heat. Add onion and curry paste and sauté until onion softens, about 3 minutes, stirring occasionally. Stir in sugar. Add shrimp; sauté 3–4 minutes or until shrimp are done, stirring frequently. Add green beans. Stir in coconut milk, fish sauce, and lime juice. Reduce heat to simmer, and cover. Cook until green beans are tender, about 5 minutes. Remove from heat; stir in green onions and basil. Serve over hot rice.
PER SERVING: 672 cal, 59g fat (35g mono, 16g poly, 7g sat), 172mg chol, 24g protein, 9g carb, 1g fiber, 327mg sodium