Thai Coconut Curry Shrimp



  • 1 teaspoon olive oil
  • 4 scallions, whites and greens separated, chopped
  • 1 tablespoon Thai red curry paste
  • 2 cloves garlic, minced
  • 1 pound shrimp, peeled and deveined
  • 6 ounce light coconut milk
  • Salt & pepper


  1. In a large nonstick skillet, heat olive oil on medium-high and add scallion whites and red curry paste and sauté one minute.
  2. Add shrimp and garlic, season with salt and cook about 2-3 minutes. Add coconut milk and mix well. Simmer for about 2-3 minutes, until shrimp is cooked through.
  3. Remove from heat and mix in scallion greens.
  4. Serve over rice or quinoa.


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