Lettuce Thai shrimp curry with rice
8
Points®
Total time: 32 min • Prep: 7 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ingredients
Canned unsweetened light coconut milk
1 cup(s)
Uncooked shrimp
1¼ pound(s)
Scallions
3 medium, thinly sliced
Green curry paste
2 Tbsp
Reduced sodium chicken broth
2 cup(s)
Fish sauce
1 Tbsp, Asian variety
Packed brown sugar
2 tsp
Table salt
⅛ tsp
Cilantro
1 cup(s), fresh, chopped
Cooked white rice
3 cup(s)
Instructions
1
Heat the coconut milk in a large heavy saucepan over medium heat. Stir in the scallions and curry paste; cook, stirring frequently, until heated through and smooth, about 3 minutes. Stir in the broth and bring to a boil over medium-high heat, stirring constantly. Reduce the heat to a simmer. Add the fish sauce, brown sugar, and salt; cook stirring occasionally, 2 minutes.
2
Add the chicken to the curry sauce and cook, stirring occasionally, until just cooked through, about 2 minutes. Stir in the cilantro. Ladle the curry evenly into deep bowls and serve with the rice. Yields 1 1/4 cups curry and 3/4 cup rice per serving.
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