 |
Spicy Thai Shrimp Curry with Peppers and Rice |
 |
|
| I n g r e d i e n t s |
|
 |
1 1/3 cup (325 mL) jasmine rice |
|
1 2/3 cup (400 mL) water |
|
1/4 tsp. (1 mL) salt (approx.) |
|
4 cups (1 L) sliced mixed bell peppers (red, orange and yellow) |
|
12 oz. (375 g) jumbo shrimp (13/15 count), deveined, tails on |
|
1/2 cup (125 mL) coconut milk |
|
1 tomato, seeded and diced |
|
2 green onions, thinly sliced |
|
1 tsp. (5 mL) green Thai curry paste |
|
1 tsp. (5 mL) fish sauce (optional) |
|
Chopped fresh coriander (optional) |
|
Lime wedges (optional) |
|
| Serves - 4 |
| Preparation - 10 min |
| Cooking - 40 min |
|
|
|
|
|
 |
Place the rice, water and salt in the rice bowl. Place in one basket. Steam for 30 minutes. Meanwhile, stir the coconut milk with the tomato, green onion, curry paste and fish sauce (if using). Reserve. |
 |
Carefully open the steamer (protecting hands and face from steam). Add the peppers to the second basket. Arrange the shrimp in a single layer on the cooking plate. Spoon the reserved coconut mixture over the shrimp. |
 |
Steam for 10 minutes or until rice and peppers are tender and shrimp are opaque. Divide rice between four serving bowls. Top with peppers, shrimp and sauce. Season with salt to taste. Garnish with coriander and lime wedges (if using). |
|
|
| N u t r i t i o n V a l u e s P e r S e r v i n g |
|
| |
400 calories, 23 g protein, 59 g carbohydrates, 2 g fibre, 8 g total fat, 441 mg sodium. Excellent source of vitamin C, vitamin B12 and iron. |
|
| H e a l t h y E a t i n g T i p |
|
| |
Colourful bell peppers contain antioxidants, compounds that help to prevent disease and fight the effects of aging. |
|
|
|
