Starting our second week of healthy dinners for 2015 is an old favorite made more health conscious: red curry. With just a few simple substitutions, this flavorful dish can easily be under 400 calories a serving, with low net carb as well.
- 1/2 lb of large white shrimp (should be about 15 or so; if you can get fresh caught, they’re usually tastier than previously frozen)
- 1 red or green bell pepper
- Any other vegetables you have lying around (I used shredded carrots here, because I had them leftover from last week’s Ground Pork Lettuce Wraps, but zucchini, squash, or snow peas would also be good.
- 1 can lite coconut milk (this is one of the keys to making it healthy; it will cut your calories in half)
- 3 tbsp red curry paste (I use Thai Kitchen, but any prepared red curry paste will work)
- 1 tbsp chili garlic sauce
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 2 tbsp light brown sugar
- 2 cups rice (cooked – we use the Uncle Ben’s instant rice packets, but you could be even healthier still with whole grain or brown rice.)
- Thai basil, mint, or cilatro to garnish
- First, prep all your ingredients – slice your vegetables, shell and devein your shrimp, get your rice cooking, etc.
- Put a skillet over medium high heat. Stir in coconut milk, brown sugar, curry paste, and chili sauce until well combined. Bring to a boil then let simmer about 3 minutes while stirring frequently.
- Stir in the shrimp and vegetables and cook for about 4 minutes. Then, mix in the lime juice and fish sauce and cook for another minute until your shrimp are just starting to plump up and are pinkish in appearance. Put the curry in a large bowl, and the rice in another, and serve family style.
Yet another low-fat, low-carb, low-calorie dinner that takes less than 20 minutes to make!