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My family and I absolutely love curry shrimp and rice. I created this version so I I can make it in a hurry. Except for the butter and shrimp, all the ingredients are right in my pantry. To add a little heat, we like to stir in a tablespoon of fresh ground chili paste. —Angela Spengler, Niceville, Florida


Recipe :-

 

Ingredients

  • 2 tablespoons butter
  • 1/2 medium onion, chopped
  • 1 carton (32 ounces) chicken broth
  • 2 cans (14-1/2 ounces each) diced potatoes, drained
  • 2 cans (7 ounces each) white or shoepeg corn, drained
  • 1 can (13.66 ounces) coconut milk
  • 1 can (8 ounces) bamboo shoots, drained
  • 1 tablespoon curry powder
  • 1 to 3 teaspoons Thai red chili paste, optional
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 ounces peeled and deveined cooked shrimp (61-70 per pound)
  • 2 packages (8.8 ounces each) ready-to-serve long grain rice
  • Optional: Lime wedges and fresh basil

Directions

    1. In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add broth, potatoes, corn, coconut milk, bamboo shoots, curry powder, chili paste if desired, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, until flavors have blended, 12-15 minutes, stirring occasionally.
                 2.Add shrimp; heat through. Prepare rice according to package directions; serve with curry. Sprinkle with additional curry powder. If desired, serve with lime wedges and basil.

Nutrition Facts

1 serving: 354 calories, 13g fat (10g saturated fat), 75mg cholesterol, 1112mg sodium, 42g carbohydrate (3g sugars, 3g fiber), 14g protein.

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