Thai Curry Shrimp

• 2 tablespoons chopped peeled fresh lemon grass
• 2 tablespoons brown sugar
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 2 teaspoons fish sauce
• 1 1/2 teaspoons red curry paste
• 1 pound jumbo shrimp, peeled and deveined
• 3/4 cup uncooked rice
• Cooking spray
• 1/2 cup light coconut milk
• 1 tablespoon chopped fresh cilantro

1. Combine first 6 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add shrimp. Seal and marinate in refrigerator up to 1 1/2 hours, stirring occasionally.
2. Cook rice according to package directions, omitting salt and fat.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat; add shrimp. Cook 3 to 4 minutes or until shrimp are done, stirring occasionally. Stir in coconut milk, and cook 1 minute. Stir in cilantro. Serve over rice.

lemon grass, brown sugar, lime juice, olive oil, fish sauce, red curry, jumbo shrimp, rice, cooking spray, light coconut milk, fresh cilantro

Taken from www.myrecipes.com/recipe/thai-curry-shrimp (may not work)