Shrimp in Yellow Coconut Curry Sauce
An elegant combination of fresh shrimp in a a luscious yellow Thai curry and light coconut milk sauce served over brown Jasmine rice.
Ingredientsnon-aerosol coconut or olive oil cooking spray
1 1/4 cups brown Jasmine rice*
1 medium red bell pepper
4 cups fresh shitake* mushrooms, stems removed and sliced
2 1/2 cups unsweetened fresh coconut milk * (4 to 6g fat per cup)
1 tbsp. low-sodium chicken soup base
2 to 3 tsp. Thai yellow curry paste*
1/2 tsp. ground turmeric
1 1/2 tbsp. packed brown sugar
21-25 per lb. fresh shrimp, peeled, deveined, rinsed with tail left on
2 tsp. cornstarch mixed with a tbsp. water
1/2 tsp. real coconut extract (optional)
1 1/2 cups fresh Thai basil leaves, loosely packed
2 tbsp. fresh lime juice
DirectionsRinse 1 1/4 cups rice once with cool water and drain well. Add rice with 2 1/2 cup water to a rice cooker, close lid and select brown rice setting. Cook until timer goes off. Allow rice to rest a few minutes before opening the cooker. Fluff with a fork and close lid to keep warm until ready to serve.
2. Spray a large non-stick or stick-resistant wok or frying pan with cooking spray and preheat on medium-high. Add peppers and mushrooms to pan and stir-fry for 3 minutes or until peppers are tender-crisp.
3. Add coconut milk, soup base, yellow curry paste, turmeric, and sugar to pan, stirring until curry paste and sugar have dissolved and liquid is simmering.
4. Stirring, add shrimp and cook 2 minutes or until firm and no longer opaque. Stirring constantly, add cornstarch/water mixture to sauce. Once thickened, stir in extract and reduce heat to low. Stir in lime juice and basil. Remove from heat and adjust seasonings.
5. To serve, add 1 cup of rice to four wide, shallow bowls and top with sauce.
NutritionNutrition Facts: serving with 1 cup rice 380 calories; 5g fat; 48g carbohydrate; 3g fiber, 23g protein; 130mg cholesterol; 680mg sodium.
Traditional Recipe Nutrition Facts: serving with 1 cup rice 690 calories; 44g fat; 56g carbohydrate; 3g fiber; 23g protein 220mg cholesterol; 1200mg sodium.
Fast Fix Suggestion: Get this dish on the table in less than 30 minutes by making the rice ahead of time or use individual servings of 90-second microwave brown rice.
Nutritional Talking Points:
1. I used fresh coconut milk which contains 4 to 6g of fat per cup vs. canned coconut milk which has 42g fat for the same amount. This significantly reduced the fat and calories in this recipe.
2. Stay away from canned light coconut milk varieties. They contain water and coconut flavoring.
3. Brown Jasmine rice contains all of the fiber, vitamins, and nutrients naturally contained in all brown rice varieties, while white Jasmine rice has been polished, removing all of the nutrients.
“Brown Jasmine rice contains all of the fiber, vitamins, and nutrients naturally contained in all brown rice varieties, while white Jasmine rice has been polished, removing all of the nutrients.“Tweet
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