Asian Coconut Shrimp Curry

Ingredients

Vegetable oil 1 Teaspoon
Green curry paste 4 Teaspoon (Thai green curry paste)
Ginger 2 Teaspoon , chopped
Onion 1/2 Medium , sliced
Coconut milk 1/2 Cup (8 tbs) (light)
Vegetable 2 Cup (32 tbs) , frozen (Asian style stir
Extra jumbo black tiger shrimp 1/2 Pound , peeled and uncooked
Jasmine rice 1 Cup (16 tbs)
Basil 1/2 Cup (8 tbs) , chopped (fresh)

Directions

MAKING

1) In a large non-stick skillet, heat the oil over a medium-high heat.

2) Add the green curry paste and ginger and cook for about 30 seconds until fragrant.

3) Add the onion and cook for about 5 minutes, until softened and golden.

4) Stir in the coconut milk, remove from heat and allow to completely cool down.

5) Stir in the frozen vegetables, shrimp and basil and transfer to a resealable plastic bag or container.

6) Cook rice according to package directions and spread on a baking sheet to cool.

7) Transfer the cooked rice in a resealable plastic bag and store with curry in the freezer.

FINALIZING

8) In a large non-stick skillet, transfer the curry mixture, cover and cook over medium heat for about 15 minutes until the sauce is heated through and the shrimp are pink and opaque.

9) Meanwhile, in a covered microwave-safe bowl, tranfer the cooked rice and heat in a microwave until thoroughly heated.

SERVING

10) Spoon some rice in the center of a plate, top with the coconut shrimp curry and serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 738Calories from Fat 159

 % Daily Value*

Total Fat 19 g29.2%

Saturated Fat 14 g70%

Trans Fat 0 g

Cholesterol

Sodium 795 mg33.13%

Total Carbohydrates 111 g37%

Dietary Fiber 8 g32%

Sugars 4 g

Protein 36 g72%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet