SHRIMP CURRY WITH COCONUT RICE

PREP: 15 MINUTES | COOK: 45 MINUTES | MAKES: 8 SERVINGS

For the Coconut Rice

2 cups uncooked jasmine rice

1½ cups water

1 (13.66-ounce) can full-fat unsweetened coconut milk

1 teaspoon sea salt

For the Shrimp Curry

1 tablespoon olive oil

1 large yellow onion, finely chopped

2 bell peppers of any color, seeded and chopped

1 tablespoon minced fresh garlic

1 (8-ounce) can tomato sauce

½ cup chicken broth

½ cup minced fresh cilantro, plus more for garnish

1 teaspoon curry powder

¼ teaspoon sea salt

¼ teaspoon black pepper

2 pounds uncooked large shrimp, peeled and deveined

Fresh basil leaves and lime wedges, for garnish

1.For the coconut rice: Combine all the coconut rice ingredients in a medium pot over high heat. Bring to a boil. Stir and cover, reducing the heat to the lowest setting. Cook for 15 minutes, until the rice is tender and the liquid is absorbed. Remove from the heat.

2.For the curry: In a large skillet, heat the olive oil over medium-high heat. Add the onion and bell peppers and sauté until tender, about 5 minutes. Add the garlic and cook for 1 minute more.

3.Stir in the tomato sauce, broth, cilantro, curry, salt, and pepper. Bring to a boil. Reduce the heat, cover, and simmer, stirring occasionally, for 10 minutes.

4.Stir in the shrimp. Cook for 5 to 7 minutes, until the shrimp turns pink. Remove from the heat and serve over the coconut rice. Garnish with additional cilantro, basil leaves, and lime wedges.

Quick Tip: Frozen shrimp works in this flavorful dish. Just be sure to thaw the shrimp completely before adding it to the skillet.

NUTRITION

Calories: 320

Fat: 5 g

Carbohydrates: 44 g

Sodium: 579 mg

Fiber: 4 g

Protein: 26 g

Sugar: 4 g