Page 212 - 28_Days_of_Clean_Eating.sanet.cd

Thai Shrimp

Gluten-Free
and Snow Pea Curry Dairy-Free

Red curry paste is a tasty ingredient that packs a punch of flavor
in many dishes. You can find it in the Asian foods section at the
market. Depending on how much heat you want, you may want to
increase the amount of red curry paste used in the recipe.
Cooking Tip: Thaw the snow peas in a colander and drain. Pat them
dry before adding them to the curry so they don’t add extra moisture.

1 cup brown rice 1 tablespoon red curry paste
2 tablespoons coconut oil ¾ cup coconut milk
2 garlic cloves, minced ¼ cup lime juice
2 tablespoons grated peeled 1 tablespoon fish sauce
fresh ginger 1 (10-ounce) package frozen
1½ pounds peeled and snow peas, thawed
deveined large shrimp ¼ cup chopped fresh cilantro

1. Cook the rice according to the package directions, then fluf with
a fork.
2. In a large nonstick skillet over medium heat, heat the oil. Add the
garlic and ginger and cook for 1 minute or until tender. Add the
shrimp. Cook for 2 minutes or until the shrimp turn pink but are
not cooked all the way through.
3. In a small bowl, whisk together the curry paste, coconut milk,
lime juice, and fish sauce. Add the curry mixture to the skillet
along with the snow peas, and stir to combine. Cook for 5 min-
utes or until bubbly.
4. Serve the curry hot over the cooked rice, and sprinkle with cilantro.

Serves 4. Prep time: 10 minutes. Cooking time: 40 minutes. Total time: 50 minutes.

Per serving: Calories: 510 Fat: 20.8g Saturated Fat: 15.9g Protein: 34g
Carbohydrates: 48.2g Fiber: 3.8g

Fish and Seafood Dinners 211