1 tsp peanut oil
4 scallions (green onions) diced, with the white and green parts separated
1 Tb Thai Green Curry paste
2 cloves Garlic, crushed
1 lb shrimp
10 oz light Coconut Milk
6-8 dashes of Thai Fish Sauce (use sparingly and taste as you add)
2 T fresh chopped Basil
salt to taste
Prepare 1 C dried rice and set for 10-12 minutes.
Begin to peel and de-vein shrimp if necessary.
Chop scallions and basil.
In a 10 in skillet over med heat, add oil and let heat for 30 seconds or so.
Add white scallions parts and curry paste and allow to cook for a minute or so, stirring to combine.
Add garlic and stir to combine.
Add shrimp and allow to cook for several minutes until the shrimp begin to turn pink.
Add coconut milk and fish sauce* and stir to combine, allow to simmer 2-3 minutes to heat thoroughly.
Turn heat off and add the green scallions parts and chopped basil and mix together.
Serve over white rice.
Be amazed at the deliciousness!
*Please, please, please be careful with the fish sauce. I just know that people are going to put a lot in and then hate me for suggested this recipe when the smell eminating from this dish makes you want to vomit, and it's so salty and fishy tasting. Fish sauce is super tricky: if you put too much, it can completely ruin a dish. If you put just the right amount in, it adds so much depth and flavor and you cannot taste fishiness at all. I promise. My husband would not eat it if he could taste it.
(I remember the time I followed the recipe and put 1/2 C fish sauce in a dish and that was the first time I refused to allow my husband and I to finish the dish past one bite. We ate peanut butter and jelly sandwiches for dinner instead. That meal will go down in history as the worst dish I've ever made. So just DON'T do it.)
Be very careful. I accidentally added a dash too much in this dish, and compensated by adding more coconut milk and it was perfect! I ended up really liking the extra sauce that it provided for the rice, so I've written in the addition to the recipe here. After each dash or two, taste the sauce to see if it's right.
Recipe adapted from: Gina's Skinny Recipes