Coconut Shrimp Curry

Coconut Shrimp Curry
Makes 6
Prep 30 m



  1. 1 of 2 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. 2 of 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. Add cauliflower 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: 507 mg sodium, 4 g fiber, 29 g carb., 20 g Fat, total, 352 kcal cal., 16 g pro., 111 mg chol., 14 g sat. fat