Shrimp and Coconut Milk Curry And Basmati

Shrimp and Coconut Milk Curry And Basmati Ingredients

Non-stick cooking spray	1/4 c Thai light coconut milk;
1/2 c Chopped onion; white or mild	3/4 lb Large shrimp; peeled and
2 md Garlic cloves; minced	1 c Frozen green peas with
1 ts Fresh ginger root; minced	1/4 ts Low-sodium soy sauce
1/3 c Diced red bell pepper	3 tb Chopped fresh cilantro
1/8 ts Sesame oil; or less,	1 1/2 ts Cornstarch; mixed with
2 tb Curry powder; West Indian	1 tb Fresh lime juice
1/2 ts Ground cumin	FOR SERVING
1 ts Ground coriander	Lime wedges; optional
2 tb Chopped jalapeno pepper;	2 c Cooked basmati rice; white
2 tb Salsa verde	Fresh cilantro leaves;
6 oz Evaporated skimmed milk;

Instructions for Shrimp and Coconut Milk Curry And Basmati

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. 1. 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. 2. Reduce heat to medium. Add red pepper, garlic and ginger. Cook, stirring about 3 minutes or until onions are soft. 3. 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. 4. 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. 5. 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 Recipe by: Eating Well, Mar98 / Hanneman modified Posted to MC-Recipe Digest by KitPATh on Feb 24, 1998

Main Ingredient: ShrimpCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Cilantro	Coconut Milk	Coriander	Cornstarch
Cumin	Curry	Garlic	Ginger
Jalapeno	Lime	Lime Juice	Onion
Red Bell Pepper	Rice	Sesame Oil	Shrimp
Soy Sauce

Seafood Soups Corn Cilantro Bell pepper Sesame Garlic Onion Peas Rice Shrimp Soy Sauce Ginger Lime Milk

for flavor and categorization

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