Shrimp and Coconut Curry with Green Beans Recipe

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Shrimp and Coconut Curry with Green Beans
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Ingredients
1
Count
Nutrition
35
Calories
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Ingredients:

Directions:

  1. Pound green beans, trimmed, cut into 1 1/2-inch pieces
  2. Lemongrass stalks
  3. Cup cilantro, chopped
  4. /3 cup shallots, chopped
  5. /2 medium jalapeño chile, seeded and chopped
  6. Tablespoons Indian curry powder
  7. Tablespoon peeled fresh ginger, chopped
  8. /4 cup fresh basil, chopped, plus sliced leaves for garnish
  9. /4 cup water
  10. Tablespoons vegetable oil
  11. Cups canned unsweetened coconut milk
  12. /2 pounds uncooked medium shrimp, peeled, deveined
  13. Lime wedges
  14. Directions:
  15. Cook green beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain.
  16. Cut 2 inches from bottom of each lemongrass stalk; discard tops. Thinly slice bottom pieces; place in processor. Add next 5 ingredients, chopped basil, and 1/4 cup water. Blend until paste forms.
  17. Heat oil in large skillet over medium-high heat. Add curry paste; cook, stirring often, until dry, 2 to 3 minutes. Stir in coconut milk; bring to simmer. Add shrimp; reduce heat to medium-low and simmer until shrimp are just opaque in center, about 5 minutes. Add green beans; stir to heat through. Season curry with salt and pepper.
  18. Transfer 2 cups curry to bowl; cover, chill, and reserve for quesadillas. Transfer remaining curry to serving bowl; garnish with basil. Serve with lime wedges.
  19. Coconut Cilantro Lime Rice
  20. Ingredients:
  21. Cups jasmine rice
  22. Cups water
  23. Tablespoons canned unsweetened coconut milk
  24. Pinch salt
  25. Lime, juiced
  26. /3 cup cilantro, chopped
  27. Directions:
  28. Rinse and drain rice.
  29. Combine rice, water, coconut milk and salt in a large saucepan and bring to a boil. Reduce heat; cover and let simmer until rice is tender and liquid is absorbed, 8 to 10 minutes.
  30. Remove from heat. Let rice stand, covered, 5 to 10 minutes.
  31. Add lime and cilantro to rice, stir well. Season with salt and serve.
  32. Mango, Apple & Orange Chutney
  33. Ingredients:
  34. /2 mango, chopped
  35. /2 navel oranges
  36. Golden Delicious apple, peeled, cored, cut into 1/3-inch cubes
  37. /2 red onion, coarsely chopped
  38. /3 cup fresh cilantro, chopped
  39. Tablespoon seeded jalapeño chile, chopped
  40. Tablespoon extra-virgin olive oil
  41. Tablespoon red wine vinegar
  42. Tablespoon agave nectar or honey
  43. Teaspoon (generous) garam masala
  44. Teaspoon minced peeled fresh ginger
  45. Directions:
  46. Cut all peel and white pith from oranges, following contour of fruit. Cut segments into 1/3-inch cubes; place in medium bowl. Add all remaining ingredients; toss to blend. Season to taste with salt. Can be made 8 hours ahead. Cover and chill.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 35.15 Kcal (147 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 6.8mg 0%
Potassium 239.22mg 5%
Total Carbs 7.94g 3%
Sugars 3.4g 14%
Dietary Fiber 3.4g 14%
Protein 2.27g 5%
Vitamin C 13.6mg 23%
Iron 1.1mg 6%
Calcium 41.9mg 4%
Amount Per 100 g
Calories 31 Kcal (130 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 6mg 0%
Potassium 211mg 5%
Total Carbs 7g 3%
Sugars 3g 14%
Dietary Fiber 3g 14%
Protein 2g 5%
Vitamin C 12mg 23%
Iron 1mg 6%
Calcium 37mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0
    Points
  • 1
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free,
  • good source of fiber

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