Sue L
Wed, Mar-09-05, 09:57
Low Carb Thai Shrimp and Vegetable Curry
http://images.snapfish.com/3433576723232%7Ffp45%3Dot%3E232%3C%3D%3A%3B5%3D87%3C%3DXROQDF%3E2323797838955ot1lsi
Source of Recipe: personal recipe
This is a nice spicy dish, delicious served stew-style in a bowl. Traditionally, it is served with a bit of steamed rice in the bowl, but that is not LC. This also has a range of spice with both the peppers and the curry paste- use to your own preference, remembering to start small and add as needed, because once something becomes too spicy for you, it is about impossible to take away. Having no rice may also make this seem more spicy than you are used to, so keep that in mind.
List of Ingredients
1 tbsp. peanut oil
1 small onion, chopped (optional; may substitute bamboo shoots but add those when you add coconut milk and do not saute)
2-3 cloves garlic, chopped
1 medium zucchini, roll cut
8 ounces button mushrooms, halved or quartered
1 bell pepper, chopped
1-3 hot chillies, sliced (Thai style or serrano preferred)
14 ounces "lite" unsweetened coconut milk
1-3 tbsp. red curry paste (amount to taste)
3-4 kaffir lime leaves or substitute some lime zest
2 tsp. Splenda (or to taste)
2 tbsp. fish sauce (nam pla)
1 pound large shrimp, peeled and deveined
2/3 cup chopped fresh basil leaves (preferably Thai basil)
Recipe
In a large deep skillet, heat oil and add onions, garlic and chopped chillies and cook for 1-3 minutes.
If you are sensitive to volatile odors from heated chillies, just add them when you add the coconut milk, but in any case, vent the cooking area.
Add the zucchini, mushrooms, and bell pepper to the pan, cooking until they are half-tender.
Add cocnut milk, curry paste, lime leaves, Splenda and fish sauce, stirring mixture until curry paste mingles with the coconut milk.
Reduce heat, cover and simmer for 15-20 minutes or until vegetables are mostly cooked through.
Add shrimp to the pan and stir over medium heat, uncovered, until shrimp become pink but are not curled too tightly (tightness makes them tough).
Either stir basil into the curry or use as a garnish, whichever you prefer.
Serve in a bowl (you may also serve with steamed jasmine rice, but that is off limits for low-carb).
3 servings
http://images.snapfish.com/3433576723232%7Ffp45%3Dot%3E232%3C%3D%3A%3B5%3D87%3C%3DXROQDF%3E2323797838955ot1lsi
Source of Recipe: personal recipe
This is a nice spicy dish, delicious served stew-style in a bowl. Traditionally, it is served with a bit of steamed rice in the bowl, but that is not LC. This also has a range of spice with both the peppers and the curry paste- use to your own preference, remembering to start small and add as needed, because once something becomes too spicy for you, it is about impossible to take away. Having no rice may also make this seem more spicy than you are used to, so keep that in mind.
List of Ingredients
1 tbsp. peanut oil
1 small onion, chopped (optional; may substitute bamboo shoots but add those when you add coconut milk and do not saute)
2-3 cloves garlic, chopped
1 medium zucchini, roll cut
8 ounces button mushrooms, halved or quartered
1 bell pepper, chopped
1-3 hot chillies, sliced (Thai style or serrano preferred)
14 ounces "lite" unsweetened coconut milk
1-3 tbsp. red curry paste (amount to taste)
3-4 kaffir lime leaves or substitute some lime zest
2 tsp. Splenda (or to taste)
2 tbsp. fish sauce (nam pla)
1 pound large shrimp, peeled and deveined
2/3 cup chopped fresh basil leaves (preferably Thai basil)
Recipe
In a large deep skillet, heat oil and add onions, garlic and chopped chillies and cook for 1-3 minutes.
If you are sensitive to volatile odors from heated chillies, just add them when you add the coconut milk, but in any case, vent the cooking area.
Add the zucchini, mushrooms, and bell pepper to the pan, cooking until they are half-tender.
Add cocnut milk, curry paste, lime leaves, Splenda and fish sauce, stirring mixture until curry paste mingles with the coconut milk.
Reduce heat, cover and simmer for 15-20 minutes or until vegetables are mostly cooked through.
Add shrimp to the pan and stir over medium heat, uncovered, until shrimp become pink but are not curled too tightly (tightness makes them tough).
Either stir basil into the curry or use as a garnish, whichever you prefer.
Serve in a bowl (you may also serve with steamed jasmine rice, but that is off limits for low-carb).
3 servings