Shrimp And Coconut Milk Curry And Basmati
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Grains | Vegetarian | Fish shellf, Soups & ste | 3 | Servings |
INGREDIENTS
| Non-stick cooking spray | ||
| 1/2 | c | Chopped onion, white or mild |
| 2 | Garlic cloves, minced | |
| 1 | t | Fresh ginger root, minced |
| 1/3 | c | Diced red bell pepper |
| 1/8 | t | Sesame oil, or less |
| optional | ||
| 2 | T | Curry powder, West Indian |
| mild | ||
| 1/2 | t | Ground cumin |
| 1 | t | Ground coriander |
| 2 | T | Chopped jalapeno pepper |
| roasted | ||
| 2 | T | Salsa verde |
| 6 | oz | Evaporated skimmed milk |
| canned | ||
| 1/4 | c | Thai light coconut milk |
| unsweetened | ||
| 3/4 | lb | Large shrimp, peeled and |
| deveined | ||
| 1 | c | Frozen green peas with |
| waterchestnuts diced | ||
| optional | ||
| 1/4 | t | Low-sodium soy sauce |
| 3 | T | Chopped fresh cilantro |
| 1 1/2 | t | Cornstarch, mixed with |
| 1 | T | Fresh lime juice |
| Lime wedges, optional | ||
| garnish | ||
| 2 | c | Cooked basmati rice, white |
| Fresh cilantro leaves | ||
| optional garnish |
INSTRUCTIONS
ADVANCE PREP: Have all chopped and measured. Mix the diced roasted green chile peppers with the salsa verde (containing tomatillos). Blend the curry, cumin and coriander in a small bowl. Thaw, remove the tail, drain and dry the shrimp. The peas do not need to be thawed. Combine the evaporated and coconut milk. Coat a large deep skillet or wok with non-stick spray. Add the onion. Heat pan over medium-high heat. Cook, stirring, about 3 minutes. Reduce heat to medium. Add red pepper, garlic and ginger. Cook, stirring about 3 minutes or until onions are soft. Working quickly and stirring frequently to blend and prevent burning: add the sesame oil; jalapeno and salsa; curry powder blend. Cook, stirring, until fragrant, 1 to 2 minutes. Reduce heat to medium-low; add the milks. Bring to a simmer, stirring constantly. Simmer (uncovered) for 5 minutes. Add peas and water chestnuts and return to a simmer. Add the shrimp and cook, uncovered, stirring often, until shrimp are pink and peas are warmed through, about 5 minutes. Season with soy and cilantro and blend well. If necessary, reduce heat to a low setting to keep the dish warm. NOTE: The shrimp will continue to cook and may and toughen. Re-dissolve the cornstarch and lime juice solution. Increase heat under the wok to medium-high; when just starting to bubble (simmer) add the cornstarch and thicken the sauce. Remove from heat as soon as the sauce is ready. Serve in a large shallow bowl, side by side, with hot steamed basmiti, lime wedges and fresh cilantro leaves, if desired. PER SERVING WITH RICE: 404 CAL, 5.7g fat (12.6% cff); 53.6% from carbs; 33.8% from protein. REVIEW: Memorial one bowl meal that was both colorful and aromatic; not too hot; creamy yet light. Intriguing: flavors changed slightly as we ate more. Warming dish that would please dinner guests. Could keep it warm in a crockpot and serve on buffet. Likely good with crab or lobster meat. HOT VARIATION: substitute the hot curry (Madras), but start with half the measure and add more to taste. VEGETARIAN: Try cauliflower; or a medley of potatoes (sweet, gold, and new) especially if they were crisped (sauted or roasted). >Idea from "Calorie Count Down," by Elizabeth Hiser for 1998 March issue of EatingWell (magazine). >modified and tested by Pat Hanneman (kitPATh) for (C) Eat-Lf Mailing List 98Feb | Eat-LF Archives at www.reggie.com To join send the Subscribe command to <eat-lf-request@lists.best.com> Recipe by: Eating Well, Mar98 / Hanneman modified Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 24, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 370
Calories From Fat: 57
Total Fat: 6.5g
Cholesterol: 159.3mg
Sodium: 1472.7mg
Potassium: 1230mg
Carbohydrates: 54.2g
Fiber: 5.2g
Sugar: 41.3g
Protein: 26g