RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4292
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| Recipe Name: |
Shrimp Curry with Coconut-Almond Rice - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Shellfish |
Kosher: |
No |
| Ethnicity: |
Indian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.64
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Tablespoons oil, olive
3 Tablespoons curry powder, sweet
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Directions:
In a medium saucepan, bring 2 cups of the broth to a boil over high heat. Add the rice, reduce the heat to low, cover, and cook until the rice is tender, about 20 minutes.
Meanwhile, in a large skillet, warm 1 tablespoon of the oil over medium-high heat. Add the garlic and onion, and stir-fry until the onion beings to brown, about 3 minutes.
Stir in the remaining 1 tablespoon oil, the shrimp, and bell pepper, and stir-fry for 2 minutes. Stir in the curry powder and flour, and cook, stirring, until the flour and curry powder are completely incorporated.
Stir in the remaining 3/4 cup stock, the milk, and cilantro (if using), and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the shrimp are cooked through and the bell pepper is tender, about 2 minutes.
When the rice is done, stir in the coconut and almonds. Serve the rice with the shrimp curry spooned on top. |
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| Nutrition per Serving: |
| Calories: |
532 |
Total Carbs: |
46.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
176.8 |
Fat: |
17.2 |
Protein: |
33.90 |
| Fiber: |
1.72 |
Sodium: |
23.24 |
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