Thai Red Curry Shrimp With Jasmine Rice

[LadyIvy 159]

Great low cal dinner with good Protein.

Minutes to Prepare: 15

Minutes to Cook: 35

Number of Servings: 12

Tips

Can add chicken. Add a diced, cooked chicken breast or two and calculate added Protein.< /p>

Ingredients

• 
  Rice:
  • 1 cup jasmine rice or aromatic basmati
  • 2 cups Water
  • 1/2 teaspoon salt
  Shrimp:
  • 1 pound shrimp, peeled and deveined, shells
  reserved
  • Vegetable oil
  • 2 cloves garlic, smashed and finely chopped
  • 1 tablespoon Thai red curry paste
  • 1 (14-ounce) can unsweetened coconut milk
  • 2 kaffir lime leaves
  • 1 tablespoon Thai fish sauce
  • 2 teaspoons brown sugar
  • 1 lime, zested and juiced
  • 4 shiitake mushrooms, julienned
  • 1 green pepper (bell)
  • 1/2 cup fresh pineapple, cut into 1/2-inch dice, for garnish
  • Cilantro leaves, for garnish (optional)
  

Directions

Directions

For the rice: Combine the rice, Water, and salt in a small saucepan. Bring the water to a boil. Cover the pan and reduce the heat to medium-low and cook for 15 minutes.

For the shrimp: Place the shrimp shells in a small saucepan and cover with water. Bring to a boil and turn off the heat. Let the shells steep in the water.

Coat a large, straight-sided saute pan with vegetable oil. Bring the pan to medium-high heat. Add the garlic and paste. Quickly add the coconut milk and stir to combine. Toss in the lime leaves. Add the fish sauce, brown sugar, lime zest, and juice. Bring to a boil and reduce to a simmer.

Strain the shrimp shell water through a strainer into a bowl. Measure out 1 cup and add it to the pan. Cook until the mixture has thickened to the consistency of heavy cream. Add the shrimp and mushrooms and cook until the shrimp turn pink, 3 to 4 minutes.

Fluff the with a fork. Spoon the rice into a bowl and spoon the shrimp mixture over top. Top with green pepper, diced pineapple, and cilantro leaves.

Serving Size: Makes around 12, half cup servings

Nutritional Info

• Servings Per Recipe: 12
  
• Amount Per Serving
  
• Calories: 87.0
  

• Total Fat: 2.8 g
  
• Cholesterol: 55.3 mg
  
• Sodium: 281.1 mg
  
• Total Carbs: 9.1 g
  
• Dietary Fiber: 0.6 g
  
• Protein: 7.2 g
  

[HadToDoIt40 34]

Yum! Sounds delicious! Thank you for the recipe. I am going to try it tomorrow....

[Ka-Trina 1]

Sounds amazing....Thanks

[fattymcfatterson 107]

Ok, so we CAN eventually have rice again?????? I am pre sleeve and looking through some healthy cookbooks trying to feed a picky family with 2 teenagers. This recipe with rice looked really good and I thought OMG, will I ever be able to have rice again????

[shrinkingturtle 21]

Ok' date=' so we CAN eventually have rice again?????? I am pre sleeve and looking through some healthy cookbooks trying to feed a picky family with 2 teenagers. This recipe with rice looked really good and I thought OMG, will I ever be able to have rice again????[/quote']

In my info and instructions it says no rice period but especially not before reaching goal.

[mylifeinpink 350]

I don't touch it either- and not that much sugar either- sounds good for my family maybe! I love curry- er- loved!