Weight Watcher Green Curry Shrimp |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This was printed in the magazine. Point value is 8 for 1-1/4 cups curry with about 1/2 cup rice. I don't think time includes the time to cook rice. Ingredients:
1 cup jasmine rice, uncooked |
1 1/4 cups light coconut milk |
1/2 cup reduced-sodium chicken broth |
1/2 lb red potatoes, scrubbed and cut into 1/2-inch pieces |
2 tablespoons packed light brown sugar |
1 tablespoon asian fish sauce (nam pla) |
1 -1 1/2 teaspoon thai green curry paste |
2 baby bok choy, trimmed and cut crosswise into 1-inch pieces |
1/2 lb shrimp, uncooked, peeled and deveined |
1/4 cup cilantro leaf |
lime wedge |
Directions:
1. Cook rice according to package directions.
2. In a medium saucepan, bring the coconut milk, broth, potatoes, brown sugar, fish sauce and curry paste to a boil. Reduce heat and simmer until the potatoes are fork-tender.
3. Stir in the bok choy and shrimp. Cook until bok choy is tender and shrimp are opaque in the center.
4. Remove to a serving bowl and garnish with the cilantro leaves. Serve with rice and lime wedges.
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