Skip to main content

Birda Mae's Recipe Corner: Shrimp Currry

1 tablespoon chile oil or vegetable oil 
1 scallion ,sliced , including the tops
1 1/2 tablespoons red Thai curry paste or curry podwer
1 cup light coconut milk 
1 cup low-sodium chicken broth
2 cups cubed sweet potatoes or white potatoes
3/4 pound  shrimp devined
1 cup  frozen peas frozen,thawed
2 tablespoons chopped fresh cilantro
Optional garnish lime wedges  and cilantro leaves

  • In skillet, heat oil until hot . Saute scallion, about 1 minute.  Stir in curry paste . Whisk in coconut  and broth;bring to simmer.  Add potatoes; cook partially covered , until tender, about 10 minutes.  Add shrimp, lime juice,peas and chopped cilantro.  Simmer until shrimp are opaque and cooked throught, about 3 minutes. You can serve this with couscous or rice. Garnish with sliced scallion, lime wedges and cilantro.
  • I go this recipe from March 2009 issue of Essence magazine only had 242 mg of sodium
  • I omitted the potatoes you dont need them actually and I have made it with regular coconut milk wither way tasted the same but with the light milk it's only 9 grams of fat.
  • I use cocco nut curry instead of regular curry which has cocnut and red pepper flakes added for a little more heat. I like white onions sauted in the red chile oil it's kinda bland with the vegetable oil.
I  don't cook with  alot of salt these days but I will have a newer segment called Cheat Days with Edna to honor my great-aunt who passed away March 2012.  She was Birda Mae's sister
and a really good cook as well so  ,periodically I will feature a rich  , savory or something truly fattening  on those posts.Have a great weekend and stay gold!


Popular posts from this blog

Bonus Recipes:Paula Deen's:Hearty Vegetable Soup

1 Tablespoon of butter
1 cup of thinly sliced carrots
1 small zuccini sliced lenghwise
and cut crosswise into thin slices
1/2 cup onion
2 cups tightly packed fresh baby spinach
2 cups(14.5-ounce) cans diced tomatoes with basil,garlic,and oregeno
2 cups chicken broth
1   (15-ounce) can Northern beans,drained
 1 cup frozen cut green beans,thawed
1/2 teaspoon ground pepper
1/4 teaspoon salt

1.In a Dutch oven ,melt butter over medium heat .  Add carrots,zucchini and  onion
cook stirring occasionally, for 5 to 6 min or until vegetables are tender( more like an 1hour on low heat total
Add sinach stirring until wilted.
2.Add diced tomatoes,broth beans green beans,pepper and salt.Bring to boil :reduce heat and simmer.

For more of her recipes go here.

I omitted the spinach and Northern beans (my kids wouldn't have eaten it) I substituted.  Italian
style vegetables which has the zucchini and Italian style green beans and for a little more
something I pute…

Project Life App : Digital Scarpbook Page

I am trying to figure out how to post these layouts without the blogger app.
I got a new phone and ever since I reformatted the SD card no more room for Blogger app😑. Was it a great app?
No. Was it useful enough? Yes kinda like oatmeal , not spectacular but the health benefits are what you need.😝 I am still editing pics with the sketch camera app.
Most of the colors came from the Inspirational​ themed kit and the Yellow Stripes from the High Five Edition. Well I hope this works

Project Life App : Digital Scrapbook Page

I believe I figured out a way to add these layouts. I have to post through Instagram on my phone first. Then add it to Blogger via my phone . If only I had more room on my SD card. Anyhooo....I finished Waiting by Ha Jin. I also finished Prey by Michael Crichton. (Author of Jurassic Park) and started on The Client by John Grisham, saw the movie years ago thought I would try the book.I used the High Five Edition . The photos were edited by Avairy app for the color app and Sketch Camera app so I could use them with the bright colors.  I miss traditional  layouts since school is out I will try to do my project life photo album.