Tajín, a Mexican chile-lime seasoning, adds a spicy and acidic punch to sweet and mild shrimp. Opt for a low-sodium ...

Stir in ¼ cup red Thai curry paste and cook, stirring, 1 minute or until fragrant. Add ½ cup water and 1 tablespoon each fish sauce and brown sugar; cook, stirring, 1 minute.

INSTRUCTIONS: Combine the coconut milk, curry paste, garlic, ginger, 2 tablespoons of the nam pla and the juice of 1 lime in a saucepan. Cook over medium heat for about 5 minutes.

Add the shrimp, green beans, lime zest and juice, and cook for 2-3 minutes, or until the shrimp turns pink. Add the salt, and stir. Remove the mixture from the heat and add the cilantro.

Bon Appetit, April 2011 If every now and then you get the urge to make something a little exotic for dinner, then the Thai Shrimp-Halibut Curry from our April issue is a recipe to try.

1/2 pound peeled shrimp 4 ounces rice noodles, cooked as instructed 1 tablespoon Thai red curry paste (look for Mae Ploy brand in H-E-B stores) 1 teaspoon soy sauce ...

Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute. Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil.

Stir in curry paste and cook additional 2 minutes. Stir in coconut milk, stock, rice and simmer for 10 minutes. Remove from heat and add shrimp, lime juice, salt/pepper, and cilantro.

Chicken Curry Chicken Curry. Photo credit: All Ways Delicious. Relish the comforting warmth of Thai Chicken Curry, a one-pot wonder loaded with aromatic spices and tender chicken.

This Thai-inspired dish boasts almost 40 grams of protein per serving. The green curry paste brings a burst of flavor to this dinner recipe.

1/2 pound peeled shrimp 4 ounces rice noodles, cooked as instructed 1 tablespoon Thai red curry paste (look for Mae Ploy brand in H-E-B stores) 1 teaspoon soy sauce ...