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Coconut Shrimp Curry

Coconut Shrimp Curry

Nutrition Facts
  • cal. (kcal) 352
  • Makes: 6 servings
  • Prep: 30 mins
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by 5 people
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Ingredients

  • 1 cup uncooked jasmine rice
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 2-inch piece ginger, peeled and grated
  • 1 tablespoon green curry paste (such as Thai Kitchen)
  • 1 14 1/2 - ounce can coconut milk
  • 1/2 cup low-sodium chicken broth
  • 1 large sweet potato (about 3/4 pound), peeled and cut into 1-inch cubes
  • 2 cups cauliflower florets
  • 1 medium onion, diced
  • 3/4 pound raw shrimp, peeled and deveined
  • 1/4 cup fresh basil, chopped
  • Juice of 1 lime
  • 1/2 teaspoon salt

Directions

  1. Bring 3 cups water to a boil in a medium saucepan. Stir in rice, reduce to a simmer and cover. Cook 20 minutes or until liquid is absorbed.
  2. Meanwhile, heat oil in a large, lidded skillet over medium heat. Add garlic and ginger; cook 1 minute. Add curry paste; cook 30 seconds. Whisk in coconut milk and chicken broth; bring to a boil. Mix in sweet potato and reduce heat to a simmer. Cover and cook 5 minutes. Addcauliflower and onion; cover and simmer 10 minutes or until tender. Stir in shrimp, basil, lime juice and salt; cook uncovered for 3 minutes. Serve over cooked jasmine rice.

Nutrition Information for Coconut Shrimp Curry

Servings Per Recipe: 6
PER SERVING: 352 cal., 20 g total fat (14 g sat. fat), 111 mg chol., 507 mg sodium, 29 g carb. (4 g fiber), 16 g pro.

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