Curried Shrimp in Coconut Milk

Dinner: Curried shrimp in coconut milk, thai stir fried cabbage, and baby bok choy with cashews

Dinner was, in one word, divine. The shrimp was absolutely amazing. This is by far my new favorite seafood recipe.

Curried shrimp in coconut milk, 1001 Low Carb Recipes, pg. 285

1 lb large shrimp, shelled
14 oz coconut milk
1 1/2 Tbsp curry powder
1 clove garlic, crushed
1 tsp chili garlic paste - I actually use Maggi Taste of Asia Sweet Chili Sauce
1 Tbsp fish sauce
2 tsp Splenda
3 green onions, sliced thin
1/4 cup cilantro, chopped

I followed this recipe pretty closely. In a shallow pan, combine coconut milk, curry powder, garlic and chili garlic paste. Heat over medium-low and let simmer 7-10 minutes. Add shrimp, fish sauce and Splenda and let simmer 5-7 minutes or until shrimp are pink all the way through. Stir in green onions, let simmer another minute and serve topped with cilantro.

Now cilantro is a love it or hate it herb. I found out I love it cooked into dishes, but raw, it tastes like soap. Apparently that is a common thing, so make sure you actually like it raw before adding it as a garnishment. The shrimp is absolutely delicious without it.

I can't recommend the recipe enough.

The bok choy we have had before. My husband loves it and was very happy to be having it again. You will find the directions here, on my old blog.

The Thai stir fried cabbage comes from the same cookbook as the shrimp, and is on pg. 240. I followed the recipe exactly, except for one mistake I made. It calls for 2 Tbsp lime juice. I juiced a lime into a bowl, planning on measuring it, then forgot and added it all. So mine had the juice of one lg. lime which gave it a really intense taste, but it was still really really good.

Definitely keepers all the way around!