This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who 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. Use gluten-free low sodium tamari sauce in this dish, and check to make sure the green curry paste is labeled gluten-free.
"You don't have to be a chef or even a particularly good cook to experience proper kitchen alchemy: the moment when ingredients combine to form something more delectable than the sum of their parts."
-Erin Morgenstern, Author
This recipe is a recreation of one that I had at a restaurant. It was good but far too salty. The flavor of green curry paste can be variable so you might try a few different brands - they are good to have on hand for simple sauces, and a half teaspoon or so can be used with grilled chicken or fish mixed with just a bit of oil. Too much can be bitter, and as with most Asian bottled flavorings, curry paste will have a lot of added salt. You can use other protein in this - chunks of extra-firm tofu, thin strips of lean beef or pork, or chicken thighs would be great inexpensive choices.
Eggplant has a very short shelf-life, so it is best to buy the day that you are going to use them. Look for an eggplant with a smooth unblemished skin. Those with small pits are not fresh and any darkening or brown spots indicate bruising.
Eggplants are ripe when you press on them lightly and they give slightly but spring back into shape. If it remains dented where you pressed, it is overripe - don't buy it.
Use eggplants as soon as you can because they turn bitter quickly, even when they are not overripe. Some of the bitterness of older eggplant can be removed by slicing them and then liberally sprinkling the cut edges with salt. After about twenty minutes, rinse the eggplant well.
4 ounces eggplant = 29 calories, 0g fat, 0g sat fat, 0 mono fat, 1g protein, 7g carbohydrates, 4mg sodium, 0mg cholesterol
Servings = 2 | Serving size =4 ounces shrimp with sauce
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe 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.
|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.
Serving size = 4 ounces shrimp with sauce
Servings = 2
Amount Per Serving
|Calories 285||Calories from Fat 93|
|% Daily Value|
|Total Fat 10g||18%|
|Saturated Fat 3g||16%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 23g||10%|
|Dietary Fiber 7g||29%|
|Vitamin A 4%||Vitamin C 21%|
|Calcium 8%||Iron 19%|
|Vitamin K 5 mcg||Potassium 688 mg|
|Magnesium 76 mg|