Shockingly, I’m still on the “let me try to eat better in 2021” plan – I know, I know…it’s only a few weeks in but COME ON. This is big for me. Normally, my New Year’s resolutions peter out by the end of week one. It’s. Just. So. Much. Effort. But, here we are…killin’ it. So, on to our lightened up version of Green Curry Coconut Shrimp! I am OBSESSED with all the curries of the world, they’re just so satisfying. I also will jump at any chance to have Thai, Vietnamese, Chinese and any kind of sushi available (as long as it doesn’t have cream cheese….we’re good) When I heard Skinnytaste.com say I could have a curry -and a lot of it- in a lightened up sauce: I almost didn’t believe it. Since we’re saving so many calories and carbs on the actual main course, you KNOW I started looking for cocktails that went with our dish. Hello Thai Lemongrass Margarita 🙂

Ingredients:

• 1 tsp coconut oil
• 1 TSP Thai green curry paste
• 2 scallions -whites and dark greens separated
• 2 cloves garlic
• 1lb shrimp (I used frozen)
• 2 tsp fish sauce
• 6oz light coconut milk
• 2 TBSP fresh basil
• 1/2 lb sugar snap peas, trimmed
• salt and pepper to taste
• *serve over cauliflower rice

Instructions:

1. In a large wok (I used my Le Creuset braiser), heat oil on medium. Add scallions and green curry paste.
2. Add shrimp and garlic, season with salt and cook for 3 minutes.
3. Add coconut milk, fish sauce and simmer until shrimp is cooked through
4. Remove from heat, add green scallions and basil.

Live Cooking Demo

The Cocktail

Thai Lemongrass Margarita -from Zestful Kitchen

Ingredients:

• ½ ounce agave nectar (syrup)
• 2 tablespoons chopped ginger
• 2 tablespoons chopped lemongrass
• 1 sprig cilantro or basil
• 3 ounces lime juice
• 3 ounces tequila blanco
• ½ ounce orange liqueur (I used Gran Marnier)

Instructions:

1. Muddle agave, ginger, lemongrass and cilantro in a shaker until thoroughly smashed, about 1 minute.

2. Fill shaker halfway with ice, add lime juice, tequila, and liqueur secure lid and shake vigorously until thoroughly chilled.

3. Strain margarita into prepared glasses, top with a splash of club soda and garnish with lime wedges, lemongrass and cilantro or basil.

Final Say:

DOUBLE STRAIN THAT MARGARITA!!! I’ll say it again for the people in the back: DOUBLE STRAIN THAT MARGARITA! Otherwise, like me…you’ll be chewing your ‘rita and no one enjoys that. Other than that, you’re going to really enjoy this recipe! My hubby says to let the sugar snap peas steam a little bit longer -or maybe even steam them beforehand? (He also wanted to ditch the cauliflower rice but NO! 2021 resolution, remember?) If it weren’t 2021, I would pair this meal with a fried spring roll or two? Ok….Gotta go, drooling.