Green Curry with Shrimp

Servings: 2 | Serving size: 4 ounces shrimp with sauce

Cooking Time: 30 Minutes

This recipe can easily be multiplied and makes good leftovers. Reheat gently to avoid overcooking the shrimp. Note that because of lack of reporting of some nutrients in the green curry paste, the Nutrition Information may not be wholly accurate.

Serve with Jasmine Rice - Low Sodium Version or Brown Rice

Ingredients

• 1 tsp olive oil
• 1 small Japanese eggplant (about 8 ounces)(halved lengthwise)
• 1 tsp dark sesame oil
• 1 medium onion (sliced thinly)
• 2 cups no salt added vegetable stock
• 1 Tbsp green curry paste
• 1 tsp low sodium soy sauce or gluten-free tamari sauce
• 1 tsp maple syrup
• 8 ounces shrimp (peeled and deveined; if they are large, cut in half lengthwise)
• 1/4 cup lite coconut milk
• 5 leaves fresh basil (chiffonade)

Preheat oven to 375°F.

Place the olive oil in a large skillet and place the eggplant in the skillet, cut side down.

Place the skillet in the oven and turn the oven heat down to 325°F.

Roast for 20 minutes and remove from the oven. Place the eggplants on a plate to cool.

When the eggplant is cool, cut it into large chunks. Set aside.

While the eggplant is cooking, place the sesame oil in a medium saucepan over high heat.

Add the onion and sauté for 5 minutes, stirring frequently.

Add the vegetable stock, curry paste, soy sauce, and maple syrup. Stir well, then simmer for 5 minutes.

Add the shrimp and coconut milk, stir, and cook until the shrimp turn pink.

When ready to serve, place the jasmine or brown rice in the bottom of a bowl and top with the eggplant, then the green curry mixture, sprinkling the basil on top.

Serve.