WHAT YOU'LL NEED
|Minute Rice® Basmati Rice|
|2 pouches (125 g each)|
|1 tbsp (15 mL)||
|2 tbsp (30 mL)||
mild Indian curry paste
|1/4 tsp (1 mL)||
|1 can (14 oz/400 mL)||
|1 lb (500 g)||
peeled deveined medium shrimp (21-24 count), tails removed
|1 tbsp (15 mL)||
green onions, finely chopped
|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.|
- 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
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