| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Grains, Dairy |
Thai |
Main dish, Shellfish, Thai |
4 |
Servings |
INGREDIENTS
| 1 |
|
Onion, minced |
| 2 |
ts |
Minced fresh ginger |
| 1 |
ts |
Minced garlic |
| 1 |
ts |
Asian fish sauce (nuoc mam or nam pla) |
| 1/4 |
ts |
Salt |
| 2 |
|
Thai chiles, chopped |
| 1 |
lb |
Medium shrimp, peeled and deveined |
| 2 |
ts |
Vegetable oil |
| 1 |
c |
Unsweetened coconut milk |
| 1/4 |
c |
Chopped fresh cilantro |
|
|
Cooked rice |
INSTRUCTIONS
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 11.5
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@ix.netcom.com> on
Jun 03, 1998
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