Ingredients:
(serves 4)
* 1/2 kg peeled and deveined large shrimp
* 1 tablespoon salt-free Thai seasoning
* Cooking spray
* 1 cup refrigerated prechopped tricolor bell pepper
* 2 1/2 cups fat-free, less-sodium chicken broth
* 1 tablespoon fish sauce
* 400 g can light coconut milk
* 1 tablespoon fresh lime juice
* Chopped fresh coriander
Method:
1. Sprinkle shrimp with Thai seasoning; toss well. Heat a Dutch oven over medium-high heat; coat pan and shrimp with cooking spray. Add shrimp to pan; sauté 2 minutes or until shrimp are almost done. Remove shrimp from pan; set aside. Coat pan with cooking spray; add bell pepper, and sauté 2 minutes.
2. Add chicken broth and fish sauce to bell pepper in pan; bring to a boil. Reduce heat; simmer 5 minutes. Stir in coconut milk and reserved shrimp. Cook 2 minutes or until thoroughly heated. Remove from heat; stir in lime juice. Stir in cilantro, if desired.