Login
Create Account
Coconut Shrimp Curry
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Shrimp curry with cauliflower and sweet potatoes served over jasmine rice.
-
Main Ingredient
shrimp
-
Category: Fish or seafood
-
Cuisine: Thai
-
Prep Time: 20 min(s)
-
Cook Time: 20 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
Per serving: 352 calories, 20g fat, 111mg cholesterol, 14g sat. fat, 29g carbohydrate, 16g protein, 4g fiber, 507mg sodium
-
Posted By: farrhah
-
Posted On: Jul 17, 2013
Number of Servings:
Ingredients:
- 1 cups - uncooked jasmine rice
- 2 tablespoons - vegetable oil
- 2 cloves - garlic minced
- 1 pieces - ginger 2-inches long, peeled, grated
- 1 tablespoons - green curry paste such as Thai Kitchen
- 1 cans - coconut milk 14.5 oz.
- 1/2 cups - low-sodium chicken broth
- 1 - large sweet potato peeled, cut into 1-inch cubes
- 2 cups - cauliflower florets
- 1 - medium onion diced
- 3/4 pounds - raw shrimp peeled, deveined
- 1/4 cups - fresh basil chopped
- - juice of 1 lime
- 1/2 teaspoons - salt
Directions:
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.
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.
Comments