Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 | 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 | Thai chiles, chopped |
| 1 pounds | Medium shrimp, peeled and deveined |
| 2 teaspoons | Vegetable oil |
| 1 cup | Unsweetened coconut milk |
| ¼ cup | Chopped fresh cilantro |
| 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