Thai Coconut Curry Shrimp with Sauteed Snow Peas and Rice
(Main Dish)

INGREDIENTS

1 teaspoon canola oil
1/2 cup chopped onion
1/4 teaspoon red curry paste (such as Thai Kitchen)
1 teaspoon sugar
12 ounces large shrimp, peeled and deveined
1/3 cup light coconut milk
2 teaspoons fish sauce
1/4 cup chopped green onions
1 tablespoon chopped fresh basil

DIRECTIONS

Heat oil in a large nonstick skillet over medium-high heat. Add onion and curry paste to taste, and saute 1 minute, stirring occasionally. Stir in sugar, saute 15 seconds. Add shrimp, saute 3 minutes or until shrimp are done, stirring frequently.

Stir in coconut milk and fish sauce; cook 30 seconds or until thoroughly heated. Remove from heat; stir in green onions and basil

CALORIES: 255 (26% from fat). FAT: 7.4g (sat 2.6g, mono 1.8g, poly 1.9g). PROTEIN: 36.1g. CARB: 0.2g. FIBER: 1.1g. CHOL: 259mg. IRON: 4.6mg. Sodium: 740mg. CALC: 111mg.

SERVINGS: 2 (serving size — 1 cup)

Recipe from Cooking Light, September, 2008.

Complete this main course with hot cooked long-grain rice and sauteed snow peas (see below).

Sauteed Snow Peas

INGREDIENTS

1/2 teaspoon canola oil
2 cups trimmed fresh snow peas
1/4 teaspoon salt
1/4 teaspoon crushed red pepper

DIRECTIONS

Heat oil in a large nonstick skillet over medium-high heat. Add snow peas, salt and pepper to pan; saute for 2 minutes or until crisp-tender, tossing frequently with a pair of tongs.

Recipe from Cooking Light, September, 2008.