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Shrimp Curry With Coconut Almond Rice

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  Chicken broth 2 3⁄4 Cup (44 tbs) (Preferably Reduced-Sodium Variety)
  Rice 1 Cup (16 tbs)
  Olive oil 2 Tablespoon
  Garlic 3 Clove (15 gm), minced
  Onion 1 Medium, coarsely chopped
  Medium shrimp 1 Pound, shelled and deveined
  Green bell pepper 1 Large, cut into 1 inch pieces
  Curry powder 3 Tablespoon
  Flour 1 Tablespoon
  Low fat milk 1⁄2 Cup (8 tbs)
  Cilantro sprigs 1⁄4 Cup (4 tbs) (From A Pack)
  Sweetened shredded coconut 1⁄3 Cup (5.33 tbs)
  Sliced almonds 1⁄4 Cup (4 tbs)

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.

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried
Rice, Shrimp
Quick, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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