Coconut Shrimp with Pineapple Curry
Source of Recipe
David
List of Ingredients
Coconut Shrimp with Pineapple Curry
1 tablespoon yellow curry paste
1 cup lite coconut milk
1/2 fresh pineapple, peeled, cored and chopped
2 teaspoons olive oil
1 small onion, chopped
1 teaspoon minced garlic
2 cups low-sodium chicken or vegetable broth
2 medium eggplants, chopped into 1" cubes
1 pound cooked shrimp
salt to taste
freshly ground black pepper
Recipe
1. Combine the curry paste, coconut milk and pineapple in a small skillet. Bring to a boil, stirring occasionally, then turn down the heat and simmer.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until it turns translucent, about 5 minutes. Add the garlic add cook 1 minute more. Add the chicken broth, by the tablespoonful, as needed to keep the mixture from sticking and burning.
3. Add the eggplants and the remaining chicken broth. Simmer until the eggplants become tender, about 10 minutes.
4. Add the shrimp and heat thoroughly.
5. Stir in the curry mixture and serve.
Nutrition Facts
Serving size: about 1 1/2 cups
Calories 335
Total Fat 9 g
Saturated Fat 3 g
Protein 29 g
Total Carbohydrate 29 g
Dietary Fiber 9 g
Sodium 387 mg
Percent Calories from Fat 27%
Percent Calories from Protein 37%
Percent Calories from Carbohydrate 36%
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