Shrimp Curry with Coconut Almond Rice Recipe

Summary

Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyCuisine
DishMain Ingredient
Interest Group

Ingredients

 Chicken broth2 3⁄4 Cup (44 tbs) (Preferably Reduced-Sodium Variety)
 Rice1 Cup (16 tbs)
 Olive oil2 Tablespoon
 Garlic3 Clove (15 gm), minced
 Onion1 Medium, coarsely chopped
 Medium shrimp1 Pound, shelled and deveined
 Green bell pepper1 Large, cut into 1 inch pieces
 Curry powder3 Tablespoon
 Flour1 Tablespoon
 Low fat milk1⁄2 Cup (8 tbs)
 Cilantro sprigs1⁄4 Cup (4 tbs) (From A Pack)
 Sweetened shredded coconut1⁄3 Cup (5.33 tbs)
 Sliced almonds1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2081 Calories from Fat 569

% Daily Value*

Total Fat 66 g101%

Saturated Fat 16 g80%

Trans Fat 0 g

Cholesterol 691.7 mg

Sodium 2507.8 mg104.5%

Total Carbohydrates 248 g82.6%

Dietary Fiber 28.5 g113.9%

Sugars 35.2 g

Protein 130 g259.1%

Vitamin A 44.5% Vitamin C 302.2%

Calcium 80.3% Iron 162.7%

*Based on a 2000 Calorie diet

Directions

1. In a medium saucepan, bring 2 cups of the broth to a boil over high heat. Add the rice, reduce the heat to low, cover, and cook until the rice is tender, about 20 minutes.
2. Meanwhile, in a large skillet, warm 1 tablespoon of the oil over medium-high heat. Add the garlic and onion, and stir-fry until the onion begins to brown, about 3 minutes.
3. Stir in the remaining 1 tablespoon oil, the shrimp, and bell pepper, and stir-fry for 2 minutes. Stir in the curry powder and flour, and cook, stirring, until the flour and curry powder are completely incorporated.
4. Stir in the remaining 3/4 cup broth, the milk, and cilantro (if using), and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the shrimp are cooked through and the bell pepper is tender, about 2 minutes.
5. When the rice is done, stir in the coconut and almonds. Serve the rice with the shrimp curry spooned on top.
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