Made this as a "Something Different" dinner... wasn't too sure how it was going to turn out but it was great! I'm sure the calorie count isn't diet worthy. The curry sauce nutrition facts were in Thai so I can't read them. Next time I think I will sub some low fat coconut milk but I didn't have any handy.
Coconut rice:
I have a rice cooker so I measured out 3 scoops of rice and put it in the rice cooker.
I opened one 13.5 oz can of coconut milk and poured it in.
Then I used water to fill the liquid in the rice cooker to the "fill line" for 3 scoops.
Added a dash of salt and a dash of sugar and mixed it all up well.
Push the "Cook" button and wait for the yummy smells of coconut to fill the air!
If you don't have a rice cooker, you can follow this recipe here:
While the rice is cooking, lets prepare the shrimp.
Red Curry Shrimp:
We bought already cooked and peeled 26-32 count per lb. large shrimp. Give them a quick rinse under cold water and set aside.
Chop up two medium yellow onions and sauté in medium sauce pan.
While the onions are sautéing, I opened two of these red curry sauce packets purchased from the local asian food store. Mixed in a small bowl with 1/2 - 1 cup of water.
Pour sauce in with onions and cook on low heat until onions are tender. You can cover for 5 - 10 minutes to speed the process up a little.
Mix in shrimp at the last minute and heat through. Be careful not to overcook the shrimp... unless you like the gummy kind.
Put a generous heap of coconut rice on a plate and top with red curry shrimp mixture. Garnish with chopped parsley (we were out) or whatever suits your tastebuds.
~ ENJOY! ~
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