Red Curry Shrimp and Cilantro Rice

·         1 c. long-grain white rice
·         1 tsp. grated lime zest
·         2 tbsp. fresh lime juice
·         1 c. cilantro (chopped)
·         1 tbsp. canola oil
·         1 1-inch piece ginger (cut into matchsticks)
·         2 cloves garlic (thinly sliced)
·         2 tbsp. Thai red curry paste
·         1 13.5-oz can light coconut milk
·         1 tbsp. fish sauce
·         1 1/2 lb. baby bok choy (4 to 6 heads, trimmed and leaves separated, large leaves halved lengthwise)
·         1 lb. peeled and deveined shrimp

1.      Cook long-grain white rice. Fluff with fork and fold in grated lime zest and cilantro.
2.     Heat canola oil in large skillet on medium. Add ginger and garlic, and sauté 2 minutes.
3.     Stir in Thai red curry paste and cook 2 minutes. Stir in light coconut milk and fish sauce and simmer 3 minutes.
4.     Stir in baby bok choy and peeled and deveined shrimp and cook until shrimp are opaque throughout, 3 to 4 minutes. Stir in fresh lime juice. Serve over rice with additional cilantro, sliced red chiles, and lime wedges if desired.
Per serving: 405 calories, 11 g fat (6.5 g saturated), 24 g protein, 1,570 mg sodium, 51 g carb, 4 g fiber

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