Thursday, April 3, 2014

In the Kitchen: Coconut Curry Shrimp



This is a quick and easy shrimp dish with the sweetness of coconut milk which compliments the spiciness of the curry seasoning. Serve this over rice or spaghetti noodles.


I n g r e d i e n t s
  • 2 tbsp curry seasoning 
    • 2 tbsp cumin
    • 2 tbsp ground coriander
    • 2 tsp ground tumeric
    • 1/2 tsp crush red pepper flakes
    • 1/2 tsp mustard seed
    • 1/2 tsp ground ginger
    • Makes 1/4 cup
  • 1 tsp oil
  • 4 scallions
  • 3 cloves garlic
  • 1 lb shrimp, peeled and deveined
  • 3 potatoes
  • 2 carrots
  • 1 can of chickpeas, drained and rinsed
  • 8 oz coconut milk
  • 3 tsp fish sauce
  • salt to taste
D i r e c t i o n s

s t e p 1
A couple hours prior to cooking, toss the vegetables and shrimp with oil and the curry seasoning. Leave to marinate.

s t e p 2
In a large nonstick skillet, heat oil on medium, add the vegetables and shrimp and cook with cover on for about 5 - 10 minutes. Add coconut milk, fish sauce and mix well. Simmer for about 5 minutes until shrimp is cooked through. Remove from heat, mix in green scallions and serve over rice.

Nutritional Information
Servings: 5
| Calories: 140 cals | Fat: 4.4 g | Protein: 18.5 g | Carb: 4.7 g | Fiber: 0.9 g |