Shrimp Curry

By kspurlock

Per Serving:
388 calories, 28g protein, 12 g fat, 43g carb, 4g fiber, 88mg calcium, 4 mg iron, 448 mg sodium

Ingredients

• 1 cup chopped onions
• 4 tsp. olive oil divided
• 1 green or red bell pepper, cut into strips
• 1 lb. uncooked, peeled shrimp
• 1 Tbs. red curry paste
• 2 Tbs. water
• 1 cup light coconut milk
• 1 tsp. curry powder
• 3 Cups cooked brown rice

Preparation

Step 1

1. In a large skillet, saute the onions on medium in 2 tsp. oil until carmelized, 8 to 10 minutes. Meanwhile, in another large skillet, saute pepper strips and remaining oil on medium, about 3 minutes. Add the shrimp; cook for another 2 to 3 minutes, until they are opaque.

2. In a blender, puree onions and curry paste with water until almost smooth. Add puree, light coconut milk, and curry powder to the shrimp mixture. Bring to a boil and cook, uncovered, 2 to 3 minutes to thicken slightly. Stir in the rice; cook another minute or two. Serves 4.