Shrimp and coconut milk curry and basmati <t>

3 Servings

Ingredients

Quantity Ingredient
Non-stick cooking spray
½ cup Chopped onion; white or mild
2 mediums Garlic cloves; minced
1 teaspoon Fresh ginger root; minced
⅓ cup Diced red bell pepper
⅛ teaspoon Sesame oil; or less, optional
2 tablespoons Curry powder; West Indian mild
½ teaspoon Ground cumin
1 teaspoon Ground coriander
2 tablespoons Chopped jalapeno pepper; roasted
2 tablespoons Salsa verde
6 ounces Evaporated skimmed milk; canned
¼ cup Thai light coconut milk; unsweetened
¾ pounds Large shrimp; peeled and deveined
1 cup Frozen green peas with waterchestnuts; diced, optional
¼ teaspoon Low-sodium soy sauce
3 tablespoons Chopped fresh cilantro
1½ teaspoon Cornstarch; mixed with
1 tablespoon Fresh lime juice
Lime wedges; optional garnish
2 cups Cooked basmati rice; white
Fresh cilantro leaves; optional garnish

Directions

FOR SERVING

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 (12⅗% cff); 53⅗% from carbs; 33⅘% 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@...> Recipe by: Eating Well, Mar98 / Hanneman modified Posted to MC-Recipe Digest by KitPATh <phannema@...> on Feb 24, 1998

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