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Coconut-Shrimp Curry


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Cuisine: Asian Healthy
Low fat:      Low cal:

It's hard to believe that this can be made entirely from pantry and freezer staples. But it can -- if you know how to stock up creatively. Asian convenience products, especially soups made by Taste of Thai, are among our favorites when we don't want to make a fuss about cooking.

Hands on time:   Total time: 30 minutes  Serves: 4

Ingredients:

    1 tablespoon curry powder
    1 14-ounce can coconut ginger soup or lemon grass soup
    1 16-ounce bag frozen Oriental vegetables
    12 ounces shrimp, peeled and deveined
    2 tablespoons chopped fresh basil (optional)

Instructions:

Over medium-high heat, stir the curry and soup in a wok or Dutch oven until blended and beginning to boil. Add the frozen vegetables and cook for about 4 minutes or until the mixture returns to a boil. Add the shrimp, stir, and cover. Cook until the shrimp is done, about 4 minutes. Remove from heat and sprinkle with the fresh basil.

Notes:

The coconut ginger soup is mild, while the lemon grass soup is spicy hot. If you don't care for either, you can use canned coconut milk --- or part coconut milk and part chicken broth. Serve with rice in a large soup bowl.

Nutrition:

Per serving (with coconut ginger soup): 150 calories (percent of calories from fat, 18), 17 grams protein, 11 grams carbohydrates, 4 grams fiber, 3 grams fat, 138 milligrams cholesterol, 415 milligrams sodium.

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