Thai Curry Shrimp
|Chopped peeled lemon grass||2 Tablespoon (Fresh)|
|Brown sugar||2 Tablespoon|
|Fresh lime juice||2 Tablespoon|
|Olive oil||1 Tablespoon|
|Fish sauce||2 Teaspoon|
|Red curry paste||1 1⁄2 Teaspoon|
|Jumbo shrimp||1 Pound, peeled and deveined|
|Uncooked rice||3⁄4 Cup (12 tbs)|
|Light coconut milk||1⁄2 Cup (8 tbs)|
|Chopped fresh cilantro||1 Tablespoon|
1. Combine first 6 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add shrimp. Seal and marinate in refrigerator up to 1 1/2 hours, stirring occasionally.
2. Cook rice according to package directions, omitting salt and fat.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat; add shrimp. Cook 3 to 4 minutes or until shrimp are done, stirring occasionally. Stir in coconut milk, and cook 1 minute. Stir in cilantro.