This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Some writers say the leaves [cilantro] are used for seasoning, but this statement seems odd, as all the green parts of the plant exhale a very strong odor of the wood-bug, whence the Greek name of the plant."
-Vilmorin-Andrieux, Author, "The Vegetable Garden" (1885)
With the discussion of how important the combination of cholesterol and saturated fat are to your health, this recipe is an example of how you can make any recipe work for you.
In America, this means the yellow powder you buy in the store, but there are almost infinite variations of curry powder. In the Far East, curry powders vary by individual cook, region, country, and even the class of who is being served. Most curries are spicier than the yellow curry that Americans may be used to.
Originally curry powders were shipped back to Europe when the East India Company controlled much of the spice traffic. At first, these varied greatly in their tastes, color and spiciness. At the Universal Paris Exhibition of 1889, a standardized curry powder was agreed upon and most recipes are subtle variations of that formula.
It is the turmeric that gives curry and other ingredients, including onion, pepper, ground cumin, ground coriander, tamarind, chili powder, fenugreek and mustard powder its yellow color.
Servings = 4 | Serving size =about 2 cups (4 ounces shrimp)
Cooking Time = 60 Minutes
This recipe can be multiplied by 2,3.
This recipe can be divisible by 2.
Leftovers are great. Reheat gently.
Note: Because of the lack of complete reporting on nutrition information for Reduced-fat Coconut Milk, I am not able to give complete information on some nutrients in this recipe.
|2 tsp||extra virgin olive oil|
|2 cloves||garlic (minced)|
|1 medium||white onion (sliced)|
|1 medium||red onion (sliced)|
|1 cup||2% milk|
|1 Tbsp||curry powder|
|1 cup||reduced-fat (lite) unsweetened coconut milk|
|1 lb||large shrimp (peeled and deveined)|
|4 Tbsp||fresh cilantro leaves|
Heat the olive oil in large non-stick skillet over medium-high heat.
Add the garlic and onion and reduce the heat to medium. Cook gently, stirring frequently, until the onions begin to soften.
While the onions are cooking, place the cornstarch in a cup and add 1/4 cup of the 2% milk, stirring until the cornstarch is dissolved.
After the onions are soft, add the curry powder, honey, salt, light coconut milk and the remaining 2% milk to the skillet. Stir well until the ingredients are well blended and then add the milk/cornstarch mixture.
Reduce the heat to medium-low and cook for about three minutes.
Add shrimp and simmer until they are opaque in center (about 5 minutes).
Serve the curry over Jasmine Rice and top with 1 tablespoon cilantro leaves per serving.
Serving size = about 2 cups
Servings = 4
Amount Per Serving
|Calories 272||Calories from Fat 84|
|% Daily Value|
|Total Fat 10g||15%|
|Saturated Fat 5g||25%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 20g||7%|
|Dietary Fiber 1g||5%|
|Vitamin A 6%||Vitamin C 12%|
|Calcium 17%||Iron 22%|
|Vitamin K 6 mcg||Potassium 457 mg|
|Magnesium 69 mg|