Serves: 4
Total Calories: 229

6 tablespoons olive oil
1 tablespoon finely chopped garlic
2 teaspoons finely chopped peeled fresh ginger
1 cup
1 1/2 tablespoons Thai red curry paste
2 teaspoons paprika
24 medium shrimp (21 to 25 per pound) shelled and deveined
2 cups green beans cut into 1 1/2 inch long julienne
1/2 cup diced red bell pepper
1 1/2 tablespoons ground unsalted peanuts
1 tablespoon Thai fish sauce
1 tablespoon shrimp powder
1 tablespoon thiny sliced kaffir lime leaves or substitute lemon leaves
1 teaspoon sugar (optional)
4 sprigs basil (garnish)

Heat olive oil in a large skillet over high heat. Add garlic and ginger and sauté until garlic is lightly browned, about 1 1/2 minutes. Add coconut milk, curry paste, and paprika and cook, stirring constantly, 2 minutes. Add shrimp, beans, bell pepper, peanuts, fish sauce, shrimp powder, lime leaves, and sugar and cook, stirring constantly, until shrimp are cooked through, 4 to 5 minutes. Transfer to a platter, garnish with basil, and serve.

Nutritional Facts:

Serves: 4
Total Calories: 229
Calories from Fat: 194

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Thai Chili Fish
Grilled Salmon with Kaffir Lime Sauce
Grilled Red Snapper with Rosemary Honey Glaze
Grilled Tuna with Roasted Red Bell Pepper Sauce
Spicy Mint Calamari
Soft Shell Crabs with Garlic Ginger Sauce
Malaysian Clams
Santa Fe Chili Mussels
Oysters with Ginger Sauce
Roasted Chili Oysters
Scallops with Mango Salsa
Sunrise Scallops with Ginger Cream Sauce and Chili "Flames"
Blackened Scallops with Roasted Garlic Chili Sauce
Spicy Garlic Shrimp
Prik King Shrimp
Shrimp and Asparagus with Roasted Chili Sauce
Tiger Prawns with Cilantro Cream Sauce