Thursday, March 14, 2013

Coconut Curry with Shrimp

If you didn't know this about me, Thai food is my ultimate favorite cuisine. I love how fresh everything tastes, the abundance of vegetables... and coconut milk. If I am anywhere near a Thai curry or Pad Thai you can bet that it will be in my order! I can do a mock red curry, that is full of flavor, but I do admit it's not as rich as when you order out...but likely healthier :)

Asian vegetables and spices are becoming easier to find in grocery stores so you shouldn't have to drive all over town to find the ingredients you need to make a tasty and authentic meal!

Featured Vegetable: Daikon Radish
These large radishes are extremely versatile and won't go to waste if you like them as much as I do! Just peel them and they are ready to use. one serving is only 10 calories and is a great source of Vitamin C. They can be eaten sliced and eaten raw (they are extra sweet and crunchy when eaten this way=a perfect snack). They can also be added to stir-fries and soups or baked/broiled on their own! The Japanese often pickle them (which I have yet to try, but its on my list of foodie things to do!).

Thai Coconut Curry with Shrimp
Serves 4

1 cup Jasmine rice, dry
1 14oz can of coconut milk
1 tsp minced garlic
1 tsp minced ginger
1/8 cayenne pepper (optional)
1 Tbsp brown sugar
1 Tbsp Thai Red Curry paste (I use Thai Kitchen brand)
1/2 cup diced onion
1 cup Cremini mushrooms, sliced
1 pound of frozen raw shrimp, peeled and deveined
1 bunch of bok choy
1 cup Daikon radish, halved and sliced
1 red pepper, seeded and diced
1-2 Tbsp fish sauce
1 tsp cornstarch mixed with 1 Tbsp water
2 Tbsp chopped basil

1. Cook rice as directed
2. Heat coconut milk in a large frying pan over medium heat. Add garlic, ginger, cayenne, brown sugar, and curry paste and simmer for 3-5 minutes.
3. Add onion and mushrooms and cook for 3 minutes.
4. Add shrimp, remaining vegetables, and fish sauce and cover for 5 minutes.
5. Remove cover, add fish sauce and cornstarch and allow to simmer for additional 5 minutes.
6. Serve curry over rice and top with chopped basil.

Nutrition Facts: 1/4 recipe (2/3 cup rice, 1 1/2 cups vegetables/shrimp)
450 calories, 34 g CHOs, 30 g protein, 23 g fat, 5 g fiber, 600 mg sodium

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