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  • Lauren Schremp

    Red Thai Coconut Curry Shrimp Recipe Main Dishes with oil, scallions, Thai red curry paste, garlic, shrimp, light coconut milk, fish sauce, fresh cilantro, salt

  • The Coffee Break Executive

    Journey with Gastroparesis: Recipes

  • Deb Haarstad

    great Thai recipe.

  • Shane Campbell

    Skinny Thai Coconut Shrimp Red Thai Coconut Curry Shrimp Gina's Weight Watcher Recipes Servings: 4 • Serving Size: 1/4th • Old Points: 3 pts • Points+: 3 pts Calories: 135 • Fat: 4.4 g • Protein: 18.5 g • Carb: 4.7 g • Fiber: 0.9 g

  • Jessica Bowcock

    Red Thai Coconut Curry Shrimp Gina's Weight Watcher Recipes Servings: 4 • Serving Size: 1/4th • Old Points: 3 pts • Points+: 3 pts Calories: 135 • Fat: 4.4 g • Protein: 18.5 g • Carb: 4.7 g • Fiber: 0.9 g Ingredients: 1 tsp oil 4 scallions, whites and greens separated, chopped 1 tbsp Thai red curry paste 2 cloves garlic, minced 1 lb shrimp, peeled and deveined 6 oz light coconut milk 2 tsp fish sauce 1/4 cup fresh cilantro, chopped salt to taste Directions: In a large nonstick skillet, heat oil on medium-high. Add scallion whites and red curry paste and sauté one minute. Add shrimp and garlic, season with salt and cook about 2-3 minutes. Add coconut milk, fish sauce and mix well. Simmer about 2-3 minutes, until shrimp is cooked through. Remove from heat, mix in scallion greens and cilantro. Serve over rice and enjoy!

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