|
|||||||||||||
|
|||||||||||||
|
|||||||||||||
 = 60What's this? |
Indian Shrimp Curry
Servings = 4 | Serving size =about 2 cups (4 ounces shrimp)
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.
Serve with Jasmine Rice
| 2 tsp | extra virgin olive oil |
| 2 cloves | garlic |
| 1 medium | white onion |
| 1 medium | red onion |
| 1 cup | 2% milk |
| 1 Tbsp | cornstarch |
| 1 Tbsp | curry powder |
| 2 Tbsp | honey |
| 1/2 tsp | salt |
| 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.
Nutrition Facts
Serving size: about 2 cups | Servings 4
Calories 272 | Calories from Fat 84
Amount Per Serving (% Daily Value)
Total Fat 10g (15%) | Saturated Fat 5g (25%)
Monounsaturated Fat 3g | Trans Fat 0g
Cholesterol 175 mg (58 %) | Sodium 499 mg (21 %)
Total Carbohydrates 20g (7%) | Sugars 14g
Dietary Fiber 1g (5%) | Protein 26g
Vitamin A 6% | Vitamin C 12 % | Calcium 17% | Iron 22%
Vitamin K 6 mcg | Potassium 457 mg | Magnesium 69 mg
"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)
The refrigerator light goes on...
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.