Coconut Shrimp Curry

This is from the South Beach Diet newsletter.

I love coconut curry!!!!

Your body processes the fat from coconut differently, so don't stress over the fat content.

Coconut Shrimp Curry

Phase 2

Serves 2

Description

When making a curry, toast or warm the curry paste in liquid first, before adding other ingredients, to bring out the fragrant, complicated flavors. Opt for red curry paste as opposed to green, which is spicier, and make sure you use unsweetened coconut milk; not the thick, sweetened kind. We like to serve this over brown rice, but watch the curry ? it cooks quickly and it will be done before the rice is finished cooking.

Tip: Since there's no oil in the pot, you must keep stirring the peppers and onions as they cook.

Ingredients

1 cup unsweetened light coconut milk, divided

1 teaspoon red Thai curry paste

1/2 large red pepper, thinly sliced

1/2 small onion, thinly sliced

2 teaspoons Splenda® or sugar substitute

1 teaspoon fish sauce

10-12 oz extra-large shrimp

1 tablespoon fresh lime juice

Sliced fresh basil leaves and fresh lime wedges for garnish

Instructions

1. In medium saucepan over medium heat, bring 1/4 cup of the coconut milk and the curry paste to simmer. Add peppers and onions; cook 4 minutes, stirring often. Stir in remaining 3/4 cup coconut milk, Splenda®, and fish sauce. Bring to a simmer; let cook 1 minute.

2. Add shrimp; cook 3 minutes, until shrimp is cooked through, stirring once to flip shrimp. Remove from heat; stir in lime juice. Serve over rice, garnish with basil and additional lime.

Nutritional Information:

399 calories

19 g total fat (13 g saturated fat)

235 mg cholesterol

19 g carbohydrate

37 g protein

2 g fiber

520 mg sodium