This recipe is 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.
"Without the curry, boiled rice can be very dull."
- C. Northcote Parkinson, Author
This recipe is a great way to use your leftover coconut rice. I love this recipe because it is a great way to plan your week. One night serve a dish with coconut rice, like Chicken Satay or Pork Chops with Black Bean and Pickapeppa Sauce, and make extra. Put it in the fridge for a great salad later in the week.
There are two common raisin choices in the market - the traditional dark raisin and golden raisins. The majority of raisins are made from the white seedless Thompson grape. Currants are made in the same way, from the Zante grape.
The grapes are sun dried and the dark color is the result of caramelization of the sugars as the fruit is dehydrated. Most raisins are still dried in the sun, with the bunches of grapes clipped and laid on trays in the sunlight right beside the vines. The drying process takes about two to three weeks.
Golden raisins come from the same grapes, but the fruit has been chemically treated and usually they are dried in dehydrators and not by direct sunlight.
1 ounce raisins = 85 calories, <1g fat, 0g sat fat, 0g mono fat, <1g protein, 22g carbohydrates, 3mg sodium, 0mg cholesterol
Servings = 4 | Serving size =about 2 cups
Cooking Time = 90 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe can be divisible by 2.
Cooking time includes chilling time. Refrigerated, this recipe keeps well for 24-36 hours only.
|1 cup||light coconut milk|
|1 cup||brown jasmine rice|
|2 tsp||olive oil|
|1 large||shallot (minced)|
|4 tsp||curry powder|
|1/4 tsp||red pepper flakes|
|1 lb||shrimp (peeled, deveined and halved lengthwise)|
|2 Tbsp||peanut butter (no salt or sugar added)|
|3 large||ribs celery (diced)|
|1 cup||frozen peas|
Place the water and coconut milk in a medium pan over high heat. When the water boils add the rice. Reduce the heat to a simmer and boil slowly until all the water has evaporated.
When the rice is cooked place it in a large mixing bowl.
While the rice is cooking, place the oil in a large skillet over medium heat.
Add the minced shallot and cook for about 2 minutes. Stir frequently.
Add the cinnamon, curry powder and red pepper flakes. Cook for about 2 minutes and stir frequently.
Add the shrimp and cook for about 10 minutes until the shrimp are pink and just cooked through.
Place the cooked shrimp and shallots in the bowl with the rice.
While the salad and rice are still warm, add the peanut butter and mix well.
Add the raisins, celery, peppers, peas and salt to the bowl and mix well. Chill well before serving.
Serving size = about 2 cups
Servings = 4
Amount Per Serving
|Calories 522||Calories from Fat 159|
|% Daily Value|
|Total Fat 17g||29%|
|Saturated Fat 5g||22%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 58g||18%|
|Dietary Fiber 6g||23%|
|Vitamin A 24%||Vitamin C 71%|
|Calcium 10%||Iron 32%|
|Vitamin K 23 mcg||Potassium 795 mg|
|Magnesium 166 mg|