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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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