I had to give a nice, mild Thai curry a shot. I love the flavors, and had never done anything to create it myself. This recipe began with one from AllRecipes.com, and serves 2 at less than 300 calories per serving (<7 WW points), including the rice.
Heat oil in a nonstick saucepan or skillet over medium heat
Saute onion, peppers, and garlic until vegetables soften - 3-5 min.
Add Cumin and Curry powder and simmer 1-2 minutes, then stir in coconut milk, sugar, and red pepper.
Raise heat to boil, then set temperature to med-low and simmer for 2 minutes
Stir in the shrimp, increase heat to medium and simmer, stirring occasionaly, until shrimp is cooked through.
In a small bowl, combine cornstarch with water and stir to blend, then add to the pan and cook until sauce thickens, 1-2 minutes.
Serve over rice and enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (215g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 90 (36%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 5.9g||30 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 229.8mg||71 %|
|Sodium 229.8mg||8 %|
|Potassium 394.3mg||10 %|
|Total Carbohydrate 7.2g||2 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 6.6g|
|Protein 31.7g||45 %|
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Calories per serving: 248
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