Fish: 7 pt. Shrimp & Coconut Milk Curry
Source of Recipe
Eating Well, Mar98
List of Ingredients
1 teaspoon canola oil
1 large onion chopped
1 red bell pepper chopped
3 cloves garlic minced
1 jalapeno chile pepper seeded and minced
2 tablespoons curry powder preferably
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 cup coconut milk
12 ounces evaporated skim milk canned
1 1/2 pounds large shrimp peeled and deveined
1 cup frozen green peas
2 tablespoons fresh lime juice
1 tablespoon cornstarch
1/3 cup chopped fresh cilantro
salt and pepper to taste
lime wedges optional
***FOR SERVING***
3 cups cooked basmati rice brownRecipe
1. In a large deep skillet or Dutch oven, heat oil over medium heat. Add onion and bell pepper; cook, stirring, until softened, about 5 minutes. Add garlic, jalapeno, curry powder, cumin and coriander; cook, stirring, until fragrant, 1 to 2 minutes.
2. Reduce heat to low; add evaporated milk and coconut milk. Bring to a simmer, stirring constantly. Simmer for 5 minutes. Add shrimp and peas and cook, uncovered, until shrimp are pink and peas are warmed through, about 5 minutes.
3. In a small bowl, combine lime juice and cornstarch; stir until smooth. Add to shrimp mixture and cook, stirring constantly, until thickened. Stir in cilantro and season with salt and pepper. Serve with lime wedges, if desired.
Serve in a bowl over or with 1/2 cup brown basmati rice per person.
Serves 6.
Per serving: 332 Calories; 4g Fat (12% calories from fat); 32g Protein; 41g Carbohydrate; 175mg Cholesterol; 265mg Sodium Food Exchanges: 2 Starch/Bread; 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk
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