Shrimp-Coconut Curry w/Brown Basmati Rice -- 450 cals/serving
This is a very pretty and healthy recipe.
Shrimp-Coconut Curry w/Brown Basmati Rice -- 4 Servings
1 cp brown basmati rice
1 tbl extra virgin olive oil
1.5 lbs lrg shrimp, peeled and deveined
1 tsp grated fresh ginger
1 clove garlic, minced
1 cp finely chopped red bell pepper
1 cp chopped onion
1 tsp Thai green curry paste
1 can (13.5 oz) light coconut milk
3 tsp fish sauce
1 tbl packed brown sugar
2 tbl chopped fresh cilantro
Cook the rice according to package directions. Fluff the rice with a fork.
Meanwhile, heat 2 tsp of the oil in a large nonstick skillet over med-high heat. Add the shrimp and cook for 2-3 mins per side or until lightly browned and opaque. Transfer the shrimp to a bowl and reserve. Heat the remaining 1 tsp oil in the skillet, add the ginger and garlic and cook for 30 seconds, or until fragrant. Add the bell pepper and onion and cook for 3 mins. Stir in the curry paste and cook, stirring often, for 1 min.
Reduce the heat to med and add the coconut milk, fish sauce and sugar. Cook for 3 mins, stirring occasionally, until heated through. Add the shrimp and cook for 1 min longer or until hot. Remove from the heat and stir in the cilantro. Serve over rice.
Prep time: 15 mins
Cook time: 30 mins
Per serving: 450 cals; 37g protein; 45g carbs; 13g fat; 235mg cholesterol; 620mg sodium; 3g dietary fiber.
Catherine.
Shrimp-Coconut Curry w/Brown Basmati Rice -- 4 Servings
1 cp brown basmati rice
1 tbl extra virgin olive oil
1.5 lbs lrg shrimp, peeled and deveined
1 tsp grated fresh ginger
1 clove garlic, minced
1 cp finely chopped red bell pepper
1 cp chopped onion
1 tsp Thai green curry paste
1 can (13.5 oz) light coconut milk
3 tsp fish sauce
1 tbl packed brown sugar
2 tbl chopped fresh cilantro
Cook the rice according to package directions. Fluff the rice with a fork.
Meanwhile, heat 2 tsp of the oil in a large nonstick skillet over med-high heat. Add the shrimp and cook for 2-3 mins per side or until lightly browned and opaque. Transfer the shrimp to a bowl and reserve. Heat the remaining 1 tsp oil in the skillet, add the ginger and garlic and cook for 30 seconds, or until fragrant. Add the bell pepper and onion and cook for 3 mins. Stir in the curry paste and cook, stirring often, for 1 min.
Reduce the heat to med and add the coconut milk, fish sauce and sugar. Cook for 3 mins, stirring occasionally, until heated through. Add the shrimp and cook for 1 min longer or until hot. Remove from the heat and stir in the cilantro. Serve over rice.
Prep time: 15 mins
Cook time: 30 mins
Per serving: 450 cals; 37g protein; 45g carbs; 13g fat; 235mg cholesterol; 620mg sodium; 3g dietary fiber.
Catherine.