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Skinny Coconut Curry Shrimp & Cilantro Lime Rice

5 from 2 votes
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Ingredients Method

Ingredients
  

  • 1 tsp sesame oil
  • 4 green onions whites and greens separated, chopped
  • 1 1/2 Tbsp. Thai red curry paste
  • 3 cloves garlic minced
  • 1 lb shrimp peeled and deveined
  • 1 cup frozen shelled edamame
  • 1 small can of baby corn
  • 1 small can of water chestnuts
  • 6 baby bella or other mushrooms sliced
  • 7 oz light coconut milk
  • 2 tsp  fish sauce
For the coconut lime rice:
  • 1 cup basmati or jasmine rice
  • 1/2 cup coconut milk light or full fat
  • 3/4 cup water
  • 1 lime zested
  • juice of 1/2 lime
  • pinch of salt
  • 4 tsp. cilantro minced
  • pinch of salt

Method
 

Cilantro Lime Coconut Rice (In a rice cooker):
  1. Combine the rice, coconut milk, water, and pinch of salt in your rice cooker. Cook according to rice cooker settings. While the rice cooks, star the stir fry.
  2. Once it's done, add in the lime juice, zest, and cilantro and stir well.
Cilantro Lime Coconut Rice (In a saucepan, I adjusted the liquid measurement here):
  1. Combine 1 cup of rice, 1/2 cup of coconut milk, 1 1/4 cup water, and pinch of salt in a saucepan and bring to a simmer. Cook partially covered on medium/low heat until liquid is absorbed, about 12-15 minutes. While the rice cooks, star the stir fry.
  2. Once it's done, add in the lime juice, zest, and cilantro and stir well.
Skinny Coconut Curry Shrimp:
  1. In a large nonstick skillet, heat oil on medium-high. Add scallion whites and red curry paste and sauté one minute. Add shrimp and garlic, season with salt and cook about 3 minutes. Add coconut milk, fish sauce, baby corn, edamame, mushrooms, and water chestnuts, and mix well. Simmer about 7-8 minutes. Remove from heat, mix in scallion greens and cilantro. Serve over rice and enjoy!