Evening Edge
What’s For Dinner?
DEL.ICIO.US
Coconut-Shrimp Curry
Rate this recipe: (average rating = 4.00 with 3 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
Low fat: 
Low cal:
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.
More recipes like this:
Recipes in the same category:5:30 Challenge