Foodie Blog?

Yes, it's another food blog entry. Three in a row, I know. We'll start out with this excuse laden label...did you SEE that? 58% fewer calories and 60% less fat, than the regular, and it still tasted good. I made green curry shrimp, with Zucchini from our garden, and chopped red bell pepper from the freezer.

Served with fresh basil from our herb pots, and fragrant jasmine rice, our house smelled like walking into a yummy Thai restaurant. Love that smell!

• Green Curry Shrimp
  14 oz. Frozen, Medium, Shrimp (already cooked) thaw, and remove tails
• 2 Tbs. oil for stir-frying
• 2 oz. Green Curry Paste (I used Taste of Thai)
• 1 zuuchini, cut into chunks
• 1 red bell pepper, seeds removed, cut into chunks
• 3 pieces of lime peel or 1Tbs. lime juice
• 1 Tbs. Fish sauce
• 2 Tbs. sugar
• Fresh basil

In large frying pan over medium-high heat, heat the oil and sweat the curry paste in it for about a minute. Incorporate the coconut milk, fish sauce, and sugar. Stir well. When it comes to a boil, turn it down to medium low. Add the zucchini and bell pepper, and lime peel or juice. Simmer for 3-5 minutes, (depending on the age/tenderness of your zucchini). Add shrimp and stir to heat it, but do not over cook, and make them too tough. You can add more fish sauce if it's not salty enough, or more sugar if you like it sweeter, or more lime juice if you prefer.

Take out the lime peel if you used that, serve in bowls garnished with fresh basil, with jasmine rice. (A cup of jasmine tea to go with, is nice too!)