prep time
15 min
15 min
cook time
15 min
15 min
servings
6
6
WHAT YOU'LL NEED
 |
||
| Minute Rice® Basmati Rice | ||
| 2 pouches (125 g each) | ||
| 1 tbsp (15 mL) |
canola oil |
|
| 1 |
zucchini, chopped |
|
| 2 tbsp (30 mL) |
mild Indian curry paste |
|
| 1/4 tsp (1 mL) |
salt |
|
| 1 can (14 oz/400 mL) |
coconut milk |
|
| 1 lb (500 g) |
peeled deveined medium shrimp (21-24 count), tails removed
|
|
| 1 tbsp (15 mL) |
lime juice |
|
| 2 |
green onions, finely chopped |
|
INSTRUCTIONS
| Step 1: | Cook rice according to package directions. |
| Step 2: | Meanwhile, in large skillet, heat oil over medium heat; cook zucchini, curry paste and salt,stirring occasionally, for 3 or 4 minutes or until zucchini has softenedslightly. |
| Step 3: | Stir in coconut milk and mango; bring to simmer. Simmer for 5 minutes; add shrimp. Cook for 2 or 3 minutes or until shrimp is cooked through and curry is fragrant. Stir in lime juice, and half of the green onions; spoonover rice. Sprinkle with remaining green onions. |
Tip:
- Suit your spice level – use medium or spicy Indian curry.
- This dish is just as delicious made with Thai red, green or yellow curry paste.
Per 1/6 recipe：
- Calories 370
- Fat 19g
- Cholesterol 115mg
- Sodium 470mg
- Carbohydrate 30g
- Fibre 2g
- Sugars 9g
- Protein 19g
WHAT'S FOR DINNER?
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