Thai Green Coconut Curry Shrimp with Basil

  • Thai Green Coconut Curry Shrimp with Basil

1 tsp oil (1 Healthy Fat)
1 /2 tbsp Thai green curry paste (1 1/2 Condiments)
1/2 clove garlic, minced (1/2 Condiment)
10 oz shrimp, peeled and deveined – should yield 1 – 7 oz portion cooked (1 Lean)
1/3 cup Taste of Thai light coconut milk (1 Healthy Fat)
50 Calories, 5 g fat, 1 g carb per 1/3 cup
2 tsp Thai fish sauce (2/3 Condiment)
1tbsp fresh basil, chopped (1/16 Condiment) salt, to taste
(optional – I left it out)

In a large nonstick skillet or wok, heat oil on medium-high flame. Add garlic and green curry paste; sauté one minute. Add shrimp and season with salt and cook about 2-3 minutes.
Add coconut milk, fish sauce and mix well; simmer about 2-3 minutes, or until shrimp is cooked through.
Remove from heat, mix in basil. Serve over cauli rice and enjoy!

1 Serving with 1 Lean, 2 Healthy Fats, and 3 Condiments