1 C. unsweetened light coconut milk, divided
1 tsp. red Thai curry paste
1/2 large red pepper, thinly sliced
1/2 small onion, thinly sliced
2 tsp. Splenda or sugar substitute
1 tsp. fish sauce
10 – 12 oz extra-large shrimp
1 T. fresh lime juice
Sliced fresh basil leaves and fresh lime wedges for garnish

In medium saucepan over medium heat, bring 1/4 C. of the coconut milk and the curry paste to simmer. Add peppers and onions; cook 4 minutes, stirring often. Stir in remaining 3/4 C. coconut milk, Splenda, and fish sauce. Bring to a simmer; let cook 1 minute. Add shrimp; cook 3 minutes, until shrimp is cooked through, stirring once to flip shrimp. Remove from heat; stir in lime juice. Serve over rice, garnished with basil and additional lime.

Yield: 2 servings
Calories: 399
Fat: 19g
Fiber: 2g