Shrimp And Coconut Milk Curry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Dairy | Dutch | Eating well, Elf-mail, Fish shellf | 6 | Servings |
INGREDIENTS
| 1 | t | Canola oil |
| 1 | Onion, chopped | |
| 1 | Red bell pepper, chopped | |
| 3 | Cloves garlic, minced | |
| 1 | Jalapeno chile pepper | |
| seeded and minced | ||
| 2 | T | Curry powder, preferably |
| Madras | ||
| 1 | t | Ground cumin |
| 1 | t | Ground coriander |
| 12 | oz | Evaporated skim milk, canned |
| 1 1/2 | lb | Large shrimp, peeled and |
| deveined | ||
| 1 | c | Frozen green peas |
| 2 | T | Fresh lime juice |
| 1 | T | Cornstarch |
| 1/3 | c | Chopped fresh cilantro |
| Salt and pepper, to taste | ||
| Lime wedges, optional | ||
| 3 | c | Cooked basmati rice, brown |
INSTRUCTIONS
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. 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. 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. MAKE A MEAL: Serve in a bowl over or with 1/2 cup brown basmati rice per person. Total calories: 355. PER SERVING WITHOUT RICE: 255 calories 21% cff, or 6 grams fat (2 6 grams saturated fat); 30 grams protein. 20 grams carbohydrate; 265 mg sodium 177 mg cholesterol: 3 grams fiber From "Calorie Count Down," by Elizabeth Hiser for 1998 March issue of EatingWell (magazine). >from Pat Hanneman (kitPATh) for Eat-Lf Mailing List Archive Recipe by: Elizabeth Hiser for Eating Well, Mar98 Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 20, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 141
Calories From Fat: 22
Total Fat: 2.5g
Cholesterol: 142.9mg
Sodium: 671.7mg
Potassium: 323.4mg
Carbohydrates: 12.1g
Fiber: 3g
Sugar: 3.4g
Protein: 17.7g