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- 1 1/2 cups Jasmine or white rice, dry
- One 14-ounce can lite coconut milk, divided
- 2 tablespoons canola oil, divided
- 1 medium onion, chopped (about 1 cup)
- 1 large red pepper, sliced into thin strips (about 1 ½ cups)
- 1 tablespoon curry powder, divided
- One 10-ounce bag prewashed baby spinach (about 6 packed cups)
- 1 pound 16-20 count shrimp, shelled and deveined
- Salt and pepper
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Curried Shrimp with Coconut Rice
Makes 4 Servings
cuisine: American
meal type: Entrée
technique: Boiled, Sautéed, Simmered
This fragrant Thai-inspired curry dish is creamy, delicious, and bursting with good nutrition.  Prepare the rice as directed, using ¾ cup of the coconut milk in place of ¾ cup of water. Set aside. Heat one tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the onion, pepper, and 2 teaspoons of the curry powder, and cook until the vegetables soften, about 5 minutes. Add the spinach and cook until it wilts, about 3 minutes. Remove vegetables from pan. Return the skillet to the stove and heat the remaining oil over medium-high heat. Add the shrimp, along with the remaining 1 teaspoon of curry powder, and cook about 2 minutes per side. Return the vegetables to the pan. Add the remaining 1 cup of coconut milk, combine, and heat through. Season with salt and pepper to taste and serve over the coconut rice.
 390 calories; 15g fat (7g saturated, 1g omega-3); 320mg sodium; 41g carbohydrates; 5g fiber; 23g protein; 80% vitamin A; 170% vitamin C; 30% iron
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