Thai Green Curry Coconut Shrimp

yummy! I served it over wild rice.


Thai Green Curry Coconut Shrimp

1 tsp extra virgin olive oil

4 small scallions, whites and greens separated, chopped

2 TB Thai green curry paste

Dash garlic powder

1 lb shrimp

6 oz light coconut milk

2 tbsp fresh cilantro, chopped

salt to taste

In a large nonstick skillet, heat oil on medium-high flame. Add scallion whites and green curry paste; sauté one minute. Add shrimp and garlic, season with salt and cook about 2-3 minutes. Add coconut milk and mix well; simmer about 2-3 minutes, or until shrimp is cooked through. Remove from heat, mix in scallion greens and cilantro. Serve over basmati rice. You can adjust the heat to your liking by adding more or less green curry paste.

Yield: 4 servings.  Per serving (not including rice)= 203 Calories; 9g Fat (41.8% calories from fat); 24g Protein; 5g Carbohydrate; 1g Dietary Fiber; 174mg Cholesterol; 405mg Sodium.

Thai Chicken-Broccoli Wraps

I really liked this!




Thai Chicken-Broccoli Wraps

2 c. broccoli slaw

1 TB peanut butter

1 TB reduced sodium soy sauce

1 TB water

Dash ginger

Dash garlic powder

Dash pepper

1 cooked chicken breast, diced


Spray small skillet with cooking spray. Add broccoli slaw and saute’. After 2 minutes add peanut butter, soy sauce and water; stir to combine and mix in broccoli. Add ginger, garlic powder, pepper and chicken. Heat through.

Serve with tortillas.

Yield: 2 servings. Per serving= 170 Calories; 8g Fat (41.3% calories from fat); 19g Protein; 7g Carbohydrate; 3g Dietary Fiber; 41mg Cholesterol; 393mg Sodium.