Friday, June 22, 2012

Thai Coconut Shrimp with Basmati Rice and Cookin’ Greens

Serves 4 (Recipe works with all Cookin’ Greens products)


1 Can (14 ounces) Coconut Milk (regular or light)

1 Tablespoon Thai Red Curry Paste

1 Teaspoon Thai Fish Sauce

1  Small Red Pepper, diced

1  Cup Frozen Peas

1  Cup Cookin’ Greens of your choice (frozen)

 Cups Cooked Basmati Rice

1  Pound Medium Shrimp, peeled and cleaned

1  Tablespoon thinly sliced Chives

1  Limes, sliced in half or quartered


1.      In a large skillet , blend the coconut milk and curry paste .Add Thai fish sauce.

2.      Add bell pepper

3.      Bring to a boil over medium high heat . Stir in the peas, Cookin’ Greens and cooked rice

4.      When the mixture returns to a boil, add the shrimp. Continue cooking and stirring until rice is warm and shrimp turn pink, about 3 minutes

5.      Stir in the chives. Serve in bowls with lime wedges


No comments:

Post a Comment