Fieryavocadogreencurryandshrimpcarbredo Recipes
FIERY AVOCADO GREEN CURRY AND SHRIMP CARB REDO
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!!!
Provided by mickeydownunder
Categories < 30 Mins
Time 25m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large sauté 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!
- NOTE: For more authentic flavour, can substitute Thai basil.
Nutrition Facts : Calories 385.3, Fat 28.3, SaturatedFat 13.1, Cholesterol 138, Sodium 242.6, Carbohydrate 15.1, Fiber 7.1, Sugar 3.1, Protein 22.2
FIERY AVOCADO RED CURRY AND SHRIMP
Dear Mexican Avocado, This is a recipe I specifically created for you. I made it for my family last night for dinner and we really enjoyed it. We enjoy Thai red curry and avocados separately and it really wasn't until I found out that you were looking for a new love that I thought of combining these two ingredients. I hope that you will fall hard (in love) with it too.
Provided by chef1aB
Categories Curries
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large sauté pan over medium-high heat. Add red curry paste; cook and stir about 15 seconds. Add red bell peppers, green beans, and red onions. Cook and stir, about 2 minutes. Stir in coconut milk, fish sauce, salt, and sugar, 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 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 basil leaves just before serving. Serve with rice.
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