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.
Nutrition
Nutrition Facts
Thai Coconut Curry Basil Shrimp Recipe
Serving Size
2 polenta slices and 1/6 of shrimp and sauce
Amount per Serving
Calories
167
% Daily Value*
Fat
5
g
8
%
Carbohydrates
16
g
5
%
Fiber
1
g
4
%
Protein
23
g
46
%
* Percent Daily Values are based on a 2000 calorie diet.