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Fiery Avocado Green Curry and Shrimp Carb Redo
By mickeydownunder on May 07, 2010
Photo by mickeydownunder
1 Reviews
- Prep Time: 10 mins
- Total Time: 25 mins
- Servings: 5
Photo by mickeydownunder
About This Recipe
"Saw this recipe today! SO glad it came my way! It Y-E-L-L-S MAKE ME! Looks like a terrific recipe! Want to do a carb redo, Let's see how it goes and WHEN I make it look forward to my first review! Here' is the original post, Fiery Avocado Red Curry and Shrimp Fiery Avocado Red Curry and Shrimp To Chef1aB, here's a toast! :) NOTE: My diet consists of 100 gram portions, TRUE! KNOW it does not sound much, but is more than enough for you know who! Especially when served with extra veg a day! SO glad this recipe came my way! NOTE: I made this yesterday and was in the mood for green curry, so made the substition :) YUMBERINI!!!"
Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons green curry paste
- 1 cup red bell pepper, cut into 1-inch square pieces
- 1 cup fresh green beans, trimmed and sliced into 1-inch pieces
- 1 cup red onion strip
- 1 1/4 cups unsweetened coconut milk, canned
- 1 teaspoon fish sauce
- 1/4 teaspoon Splenda granular
- 2 avocados
- 1 lb medium raw shrimp, peeled and deveined, tail-off
- 3 tablespoons sweet basil
Directions
- Heat oil in a large sauté pan over medium-high heat. Add red curry paste; cook and stir about 15 seconds. Add red bell peppers, green beans, and sliced red onions. Cook and stir, about 2 minutes. Stir in coconut milk, fish sauce,and Splenda; bring to a boil.
- Cover pan with lid and simmer over low-medium heat, about 8-10 minutes until vegetables are tender but firm.
- Uncover pan and stir in cubed avocados and shrimp. Cover pan with lid once again and cook until shrimp is cooked all the way through, about 2 minutes. Remove pan from heat. Stir in sliced basil leaves just before serving.
- ENJOY!
- NOTE: For more authentic flavour, can substitute Thai basil.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (306 g)
Servings Per Recipe: 5
- Amount Per Serving
- %
- Calories 385.3
- Calories from Fat 254
- 66%
- Amount Per Serving
- %
- Total Fat 28.2g
- 43%
- Saturated Fat 13.0g
- 65%
- Cholesterol 138.0mg
- 46%
- Sugars 3.1 g
- Sodium 242.5mg
- 10%
- Total Carbohydrate 15.0g
- 5%
- Dietary Fiber 7.1g
- 28%
- Sugars 3.1 g
- 12%
- Protein 22.2g
- 44%
Reviews
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"Hello mickeydownunder, I really appreciate your interest in my recipe. I'm very happy to see your green curry version of it. It looks great! :-)"
By chef1aB on May 12, 2010 | 1098429
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