tomato-coconut Shrimp curry
Hands-on time: 25 minutes Total time: 25 minutes Makes: 4 servings
Tomato sauce makes a tasty base for curries, and this Thai-inspired shrimp dish is no exception. Enhanced by fresh ginger and dried spices, it’s wonderfully aromatic—your kitchen will smell amazing! Serve with a wedge of lime, if desired.
1 tbsp vegetable oil 1 sweet onion, sliced 1 sweet yellow pepper, sliced 2 tbsp grated fresh ginger 2 cloves garlic, minced 2 tsp turmeric 1 tsp each yellow mustard seeds, garam masala and chili powder 2 cups Fresh Tomato Sauce (see recipe, left) or goodquality plain tomato sauce 1 can (398 ml) coconut milk ½ tsp granulated sugar ¼ tsp salt 450 g jumbo shrimp (21 to 24 count), peeled and deveined ½ cup frozen peas ¼ cup chopped fresh cilantro
In saucepan, heat oil over medium heat; cook onion, stirring occasionally, until softened, about 5 minutes. Add yellow pepper; cook, stirring occasionally, until tender-crisp, about 5 minutes. Stir in ginger, garlic, turmeric, mustard seeds, garam masala and chili powder; cook, stirring constantly, until fragrant, about 2 minutes. Stir in tomato sauce, coconut milk, sugar and salt; simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in shrimp and peas; simmer until shrimp is pink and opaque throughout, about 4 minutes. Sprinkle with cilantro.
PER SERVING: about 484 cal, 27 g pro, 32 g total fat (19 g sat. fat), 28 g carb (6 g dietary fibre, 14 g sugar), 158 mg chol, 485 mg sodium, 1,144 mg potassium. % RDI: 12% calcium, 56% iron, 24% vit A, 147% vit C, 35% folate.