Great, thanks so much! I can get coconut milk here but only the full-fat variety. Non-Italian food is often hard to come by here but I'm lucky that there are a few specialty shops nearby that stock some of my ethnic favorites plus an amazing spice shop that rivals any place I've been to in the States. Since I'm from New York and used to being able to get just about any kind of food I want pretty easily, it's forced me to learn how to make my favorite things myself. Making my favorites in a healthier way adds another dimension to my challenge!
My name's Tina. I lost more than 90 pounds between March 2010 and March 2012 and have been keeping if off ever since.
Perfect timing! I just opened a can of coconut milk to make chicken curry and have most of it leftover. Now I have a plan to use it before it goes bad. Recipe sounds great! Thanks.
Edited by: 2WHEELER at: 12/5/2010 (13:43)
"It is a mistake to regard age as a downhill grade toward dissolution. The reverse is true. As one grows older, one climbs with surprising strides." George Sand ______ Janice Eastern Standard Time https://www.fitbit.com/user/2H3PX3
INGREDIENTS: 2 lbs Peeled & Deveined Shrimp 2 13.5oz Cans of Lite Coconut Milk 2 Tbsp Olive Oil 1-13.5 Can of Coconut Milk 1 Large onion, minced 4 Tbsp of Red or Green Curry Paste 8 Cloves of Garlic, minced 1-14oz bag of frozen mxed vegetables 2-4 Tbsp of Sriracha (Asian Chili Sauce) 1-8-9oz box Cous Cous or 2 cups steamed brown rice 2-32oz boxes of low sodium Chicken Stock
DIRECTIONS: In a Stock Pot, heat olive oil on medium high heat.* Once hot, add onions and cook 2-3 minutes stirring (do not brown). * Then add garlic and stir for 1-2 minutes. * Stir in curry paste. * Add everything else except shrimp. * Simmer on medium heat for an hour, stirring occasionally. * Add shrimp, cook for 15 min, then serve.
Amount of curry paste and Scirracha depends on how spicy you like it.
Protein and grain can be exchange for any you please.
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