Yield: 4 servings
4.8 from 5 votes

Red Thai Coconut Curry Shrimp

Course: Dinner
Cuisine: Chinese, Japanese


  • 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


  • 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!


Serving: 1/4th, Calories: 135kcal, Carbohydrates: 4.7g, Protein: 18.5g, Fat: 4.4g, Fiber: 0.9g
Freestyle Points: 2
Points +: 3