This Thai Coconut Curry Basil Shrimp Recipe is fresh, light, flavorful and satisfying, and makes a great Weight Watchers summer dinner recipe.
The sweet, peppery basil complements the spicy curry perfectly, and the polenta makes a wonderful vehicle for all these fabulous flavors. This traditional Thai shrimp recipe is usually served over rice, but I like the lighter taste of the polenta.
Each very nicely sized serving is just 6 Points, and is packed with delicious flavor. Pair it with some fresh cucumber salad, and you’ve got yourself a wonderful, healthier alternative to Thai takeout that is much more Weight Watchers friendly.
Thai Coconut Curry Basil Shrimp Recipe
- 1 Oven
- 1 Skillet
- 2 lbs uncooked shrimp
- 16 oz prepared polenta - the kind in the log form
- 1 large onion - thinly sliced
- 1 cup light coconut milk
- 4 tbsp fresh basil - chopped
- 6 cloves garlic - minced
- 2 tbsp green curry paste
- 3 tbsp Thai fish sauce
- 4 tbsp fat free chicken broth
- juice from one lime
- Preheat oven to 400 degrees. Slice polenta log into 12 evenly sized slices (about ¼” thick).
- Line a baking sheet with aluminum foil and spray generously with non-fat cooking spray. Lay polenta slices on baking sheet and bake for about 25 minutes, or until polenta begins to brown and crisp.
- Spray a large wok or skillet with nonstick cooking spray and set over medium high heat.
- Add in garlic and onions and sauté until they begin to soften, about 2-3 min.
- Stir in broth and curry paste, and then add in the shrimp and sauté for about 2 minutes.
- Pour in coconut milk, lime juice, and fish sauce and simmer until shrimp turns pink and is cooked through.
- Remove from heat, and stir in basil.
- Add 2 polenta slices to each serving bowl and top with shrimp and sauce, dividing evenly between bowls.