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Curried Coconut Shrimp Stir-Fry

Becky Luigart-Stayner; Melanie J. Clarke
Yield 4 servings (serving size: 1 1/2 cups shrimp mixture and 1/2 cup rice)

Ingredients

  • 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
  • 1 tablespoon sesame oil
  • 1 tablespoon bottled ground fresh ginger
  • 2 teaspoons curry powder
  • 1 cup chopped red bell pepper
  • 1 (16-ounce) bag broccoli and cauliflower spears
  • 1 1/2 pounds peeled and deveined medium shrimp
  • 1 cup light coconut milk
  • 1/4 cup low-sodium soy sauce
  • 1 teaspoon fish sauce

Nutrition Information

  • calories 392
  • caloriesfromfat 23 %
  • fat 9.9 g
  • satfat 3.2 g
  • monofat 2 g
  • polyfat 2.7 g
  • protein 40.2 g
  • carbohydrate 34.5 g
  • fiber 4.1 g
  • cholesterol 259 mg
  • iron 6.6 mg
  • sodium 957 mg
  • calcium 137 mg

How to Make It

  1. Prepare rice according to package directions.

  2. While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add ginger and curry; cook 30 seconds, stirring constantly. Add bell pepper, and broccoli and cauliflower spears; cook 5 minutes, stirring frequently.

  3. Add shrimp; cook 5 minutes or until shrimp are done, stirring frequently.

  4. Add coconut milk and remaining ingredients; cook 4 minutes or until sauce is slightly thick. Serve over rice.