- Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). In a small saucepan combine coconut milk, curry paste, brown sugar, fish sauce and ginger over medium-high heat. Bring to a simmer, stirring occasionally. Reduce heat to low; keep warm. Transfer 1/4 cup to a small bowl; set aside.
- Alternately thread shrimp, onions and bell pepper onto 4 (10- to 12-inch) skewers.* Brush each skewer with 1/4 cup of the coconut milk mixture.
- Place skewers on grill. Grill, covered, 2 to 3 minutes per side or until shrimp is opaque and vegetables are lightly charred. Place rice (if desired) on a platter; place skewers on rice. Drizzle with reserved coconut milk mixture, sprinkle with cilantro, and serve.
View all nutritional information
Calories 225, Calories Fat 120, Total Fat 13g, Saturated Fat 10g, Cholesterol 129mg, Sodium 410mg, Carbohydrate 7g, Protein 19g
|Calories (fat) extra||53|
|Total Fat (extra)||21|
|Saturated Fat (extra)||55|
|Vitamin A (extra)||6|
|Vitamin C (extra)||27|