Recipe - Thai Shrimp

1 Onion, minced
2 teaspoon Minced fresh ginger
1 teaspoon Minced garlic
1 teaspoon Asian fish sauce (nuoc mam
or nam pla)
One fourth teaspoon Salt
2 Thai chiles, chopped
1 pound Medium shrimp, peeled and
deveined
2 teaspoon Vegetable oil
1 cup Unsweetened coconut milk
One fourth cup Chopped fresh cilantro
Cooked rice

1. Combine onion, ginger, garlic, fish sauce, salt, chiles and shrimp in
medium bowl. Let stand 20 minutes.

2. Heat oil in large skillet over high heat. Add shrimp mixture; stirfry
until opaque. Stir in coconut milk; cook 2 minutes. Sprinkle with cilantro
and serve with cooked rice. Makes 4 servings.

PER SERVING WITHOUT RICE: Calories 250, Total Fat 16 g, Saturated Fat 11.5
g, Cholesterol 140 mg, Sodium 338 mg, Carbohydrates 7 g, Protein 21 g,
Calcium 70 mg, Fiber 1 g

Recipe by Cathy Luchetti's Hot Flash Cookbook
Posted to MMRecipes Digest by Julie Bertholf jewel1@ix.netcom.com on
Jun 03, 1998