


While cooking for my Weight Watchers client today, I stumbled upon this easiest of yummy dinners ... Thai coconut curry shrimp over jasmine rice (for those of you counting, one serving of shrimp with one cup of rice is 7 Weight Watchers Points).
You may not have some of the ingredients on hand, Thai red curry paste and fish sauce, for example, but buy them and you will definitely continue to use them, in this recipe and other Asian specialties, even to marinate chicken, fish, and veggies for the grill.
Jasmine rice, like white rice, cooks in only 15 minutes, not like it's longer-cooking brown and Basmati cousins. Even in today's 93° (and rising) temps, I can stand cooking 15-minute rice and stir-frying for less than 10 minutes. Especially when the results taste this good.
Thai coconut curry shrimp over jasmine rice
serves 4
cooking sprayCook jasmine rice according to package directions. Meanwhile, heat a large nonstick skillet or wok to medium-high heat and spray with cooking spray. Add green onion whites and red curry paste and sauté 1 minute. Add garlic and shrimp, season with salt, and cook about 2-3 minutes. Add coconut milk, fish sauce, and mix well. Simmer about 2-3 minutes, until shrimp is cooked through. Remove from heat, mix in green onion greens and cilantro. Serve over rice. Enjoy!
4 green onions, chopped, whites and greens separated
1 T Thai red curry paste
2 cloves garlic, minced
1 lb shrimp, peeled and deveined
salt, to taste
6 oz light coconut milk
2 t fish sauce
¼ c fresh cilantro, chopped
4 c jasmine rice, cooked
To save even more time today, I bought the shrimp peeled & cleaned, and I used already-minced garlic from a jar in the produce section.
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