Try Thai for a change

Thai coconut shrimp curry and rice

Try Thai tonight for a change. Let me know what you think of this recipe.

½ Cup lite coconut milk

2 cloves garlic minced

2 tbsp fresh lime juice

1 tbsp fresh ginger minced

1 tbsp soy sauce

1 tsp hoisen sauce

1 tbsp maple syrup

¾ cup Thai basil chopped finely

16 ounces of large shrimp

Place the reduced-fat coconut milk, minced garlic, lime juice, minced ginger, low-sodium soy sauce, maple syrup and Thai basil in a blender and puree until smooth.

Using two medium sized wooden skewers assemble small kabobs of shrimp. The amount of shrimp on each kabob will be determined by the size of shrimp that is used. For medium sized shrimp, there should be about 4 shrimp per kabob for a total of 8 kabobs.

Put the shrimp in the bottom of an oblong Pyrex dish and add the marinade. Cover tightly with plastic wrap and place in the refrigerator for at least 3 hours (overnight is best).

When ready to cook, preheat the oven to 400°F. Place a non-stick grill pan or skillet in the oven and let it heat for at least 10 minutes. When hot, add the marinated shrimp skewers. As they sear on one side, top the other with about half of the marinade.

The shrimp will grill fast and should be turned after about three minutes. Spread the remaining marinade over the top of the shrimp and grill for another 4 – 5 minutes.

Serve over Jasmine Rice with 2 tablespoons of Thai Peanut sauce.