Shrimp in Coconut Curry Sauce

Serves: 6


1 Tbsp Flying Olive Garlic, Cilantro and Roasted Onion, or a Single Varietal of Choice, divided (NOTE: If you like your food a little spicy, I’d suggest substituting all or a part of the above oils with Chipotle, Harissa, or Cayenne Red Chile Extra Virgin Olive Oil. The amount is up to you and how spicy you like things)

1 ½ pounds large shrimp, peeled and deveined

½ pound green beans, trimmed and cut into 1 ½” lengths (I think snow peas would be delicious as well)

1 red onion, sliced

1 large red bell pepper cut into strips

1 Tbsp grated peeled fresh ginger

3 garlic cloves, minced

2 tsp Thai red curry paste

1 cup light coconut milk

2 large plum tomatoes, chopped

1 Tbsp Asian fish sauce

1 Tbsp fresh lime juice

1 Tbsp Flying Olive Honey Ginger Balsamic Vinegar

1 Tbsp sugar

¼ cup lightly packed fresh cilantro leaves

3 cups cooked or rice


Heat wok or a large deep nonstick skillet over medium-high heat until a drop of water sizzles in pan. Add 1 ½ tsp of oil and swirl to coat the pan. Immediately, add the shrimp and stir-fry until just opaque in the center, about 3 minutes; transfer to plate.

Add remaining1 ½ tsp oil to wok; add beans and stir-fry until slightly softened, about 3 minutes. Add onion and bell pepper; stir-fry until slightly softened, about 3 minutes. Add ginger, garlic, curry paste; stir-fry until fragrant, about 30 seconds longer.

Reduce heat to medium. Add coconut milk, tomatoes, fish sauce, lime juice, Honey-Ginger Balsamic Vinegar, and sugar to the pan; bring to a simmer. Cook, stirring occasionally, until flavors are blended, about 3 minutes. Add shrimp and stir-fry until heated through, about 1 minute longer. Sprinkle with cilantro and serve over rice or couscous.

Inspired by a recipe in Weight Watchers’ One Pot Cookbook, John Wiley & Sons, Inc., 2012.

Submitted by Barb L.