1 C. unsweetened light coconut milk, divided
\n1 tsp. red Thai curry paste
\n1\/2 large red pepper, thinly sliced
\n1\/2 small onion, thinly sliced
\n2 tsp. Splenda or sugar substitute
\n1 tsp. fish sauce
\n10 – 12 oz extra-large shrimp
\n1 T. fresh lime juice
\nSliced fresh basil leaves and fresh lime wedges for garnish<\/p>\n
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.<\/p>\n
Yield: 2 servings
\nCalories: 399
\nFat: 19g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n