INDIAN SHRIMP CURRY
Just Tell Me What to Eat!
by Timothy S. Harlan
Serve with Rice. Leftovers are great. Reheat gently.
Serving Size: about 2 cups (4 ounces shrimp)
This recipe can easily be multiplied
Cooking Time: 30 minutes
• 2 teaspoons extra-virgin olive oil
• 2 cloves garlic, minced
• 1 medium-size white onion, sliced
• 1 medium-size red onion, sliced
• 1 tablespoon cornstarch
• 1 cup 2% milk
• 1 tablespoon curry powder
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1 cup low-fat (light) unsweetened coconut milk
• 1 pound large shrimp, peeled and deveined
• 4 tablespoons fresh cilantro leaves
1. Heat the olive oil in large nonstick skillet over medium-high heat.
2. Add the garlic and white and red onions and lower the heat to medium. Cook gently, stirring frequently, until the onions begin to soften.
3. While the onions are cooking, place the cornstarch in a cup and add 1/4 cup of the milk, stirring until the cornstarch is dissolved.
4. After the onions are soft, add the curry powder, honey, salt, coconut milk, and the remaining milk to the skillet. Stir well until the ingredients are well blended, then add the cornstarch mixture.
5. Lower the heat to medium-low and cook for about 3 minutes.
6. Add the shrimp and simmer until they are opaque in center, about 5 minutes.
7. Serve the curry over jasmine rice and top with 1 tablespoon of cilantro leaves per serving.
Serving size about 2 cups (jasmine rice not included)
Calories from Fat 84
Total Fat 10 g (15%)
Saturated Fat 5 g (25%)
Trans Fats 0 g
Monounsaturated Fat 3 g
Cholesterol 175 mg (58%)
Sodium 499 mg (21%)
Total Carbohydrates 20 g (7%)
Dietary Fiber 1 g (5%)
Sugars 14 g
Protein 26 g
Vitamin A (6%)
Vitamin C (12%)
*Parenthetical percentages refer to % Daily Value.