Description
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
recipe #423557
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
- Vegetable Oil
- Green Curry Paste
- Red Bell Pepper
- Fresh Green Beans
- Red Onion Strip
- Unsweetened Coconut Milk
- Fish Sauce
- Splenda Granular
- Avocados
- Medium Raw Shrimp
- Sweet Basil
Instructions
- Heat oil in a large saut 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!