Thai One On

My husband Steve and I love Thai food.  We do have a really good Thai restaurant close by that we have been going to for years whenever we crave Mee Krob or Beef Panang Curry.  But we have been trying to eat healthier and the best way to do that is for me to do the cooking.  That way I know exactly what is going into a dish.  I know how much fat I want to use and I can make my dishes with the freshest ingredients using organic and natural items whenever possible.  So the other night Steve and I really wanted Thai and I decided that the main focus would be shrimp, thus Thai Shrimp was born.  I gave a good deal of thought to the flavors I was craving; peanuts, coconut, jasmine rice.  The result of my little experiment in creativity resembled a panang curry with shrimp.  Mine was fresh, healthy and delicious!  We practically licked our plates.  Truth be told Steve actually did!!!



Thai Shrimp





12 extra large shrimp, peeled and deveined

2 tbsps. olive oil, divided

1/3 of a red bell pepper, julienned

1/3 of a yellow bell pepper, julienned

1/3 of an orange bell pepper, julienned

1 cup sugar snap peas

1 (16 oz.) can lite coconut milk

2 tsps. Thai red curry paste

1/2 cup creamy peanut butter

1 tsp. sugar

3 scallions, chopped 

1/4 cup finely chopped peanuts

juice of 1 lime





Prepared jasmine rice





Heat 1 tablespoon of the olive oil in a large saute pan over medium-high heat.  When oil just begins to smoke add the shrimp and saute for about 1 minute on each side.  Remove from pan and set aside.  Add the remaining tablespoon of olive oil to the pan and heat.  Saute the peppers and snow peas just until crisp tender.  Pour the coconut milk into the pan and reduce heat to medium-low.  Stir in the redcurry paste, peanut butter and sugar.  Cook until sugar melts and sauce appears creamy.  Return the shrimp to the pan to heat through.  Place the rice on a platter and top with the shrimp, vegetables and sauce.  Sprinkle with the scallions and chopped peanuts.  Squeeze the fresh lime juice over the entire dish and serve hot.  Makes 2 healthy servings and can easily be multiplied to serve more.