Thai shrimp

Yield: 4 Servings

Measure Ingredient
1 \N Onion, minced
2 teaspoons Minced fresh ginger
1 teaspoon Minced garlic
1 teaspoon Asian fish sauce (nuoc mam or nam pla)
¼ teaspoon Salt
2 \N Thai chiles, chopped
1 pounds Medium shrimp, peeled and deveined
2 teaspoons Vegetable oil
1 cup Unsweetened coconut milk
¼ cup Chopped fresh cilantro
\N \N Cooked rice

1. Combine onion, ginger, garlic, fish sauce, salt, chiles and shrimp in medium bowl. Let stand 20 minutes.

2. Heat oil in large skillet over high heat. Add shrimp mixture; stir-fry until opaque. Stir in coconut milk; cook 2 minutes. Sprinkle with cilantro and serve with cooked rice. Makes 4 servings.

PER SERVING WITHOUT RICE: Calories 250, Total Fat 16 g, Saturated Fat 11½ g, Cholesterol 140 mg, Sodium 338 mg, Carbohydrates 7 g, Protein 21 g, Calcium 70 mg, Fiber 1 g

Recipe by Cathy Luchetti's Hot Flash Cookbook Posted to MM-Recipes Digest by Julie Bertholf <jewel1@...> on Jun 03, 1998

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