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!