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Ingredientes
- 2 1/4 c. water
- 1 1/2 c. jasmine rice
- 1 x lemon grass stalk
- 1/4 c. sweetened flaked coconut
- 1 Tbsp. peanut oil
- 1 1/2 Tbsp. chopped ginger root
- 1 1/2 Tbsp. chopped garlic
- 1 tsp Thai red curry paste
- 2 c. coconut lowfat milk
- 1 bn cilantro coarsely minced
- 1 1/2 lb shrimp peeled
- 1/2 x red bell pepper minced
- 1/2 tsp Thai fish sauce (nam pla)
- 2 tsp lime juice Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Trim root end of lemongrass and cut into 2-inch pcs. Combine water, rice and lemon grass in medium saucepan. Bring to boil, reduce to simmer and cook, covered, 15 min. Remove from heat and let stand, covered, 5 min. Remove lemon grass from rice and throw away. Keep rice hot.
- Place coconut on baking sheet and toast at 375 degrees till golden, about 8 min, stirring once. Remove from oven and cold.
- In large skillet, heat oil over medium-high heat. Add in ginger, garlic and curry paste and cook 1 minute, stirring constantly. Add in coconut lowfat milk and simmer till thickened, about 3 min.
- Remove sauce from heat and place in blender with cilantro. Puree till smooth, 2 min.
- Return sauce to skillet, bring to simmer and add in shrimp and red pepper. Simmer till shrimp are just pink, 4 to 6 min. Add in fish sauce, lime juice and season with salt and pepper.
- Serve with rice. Top with toasted coconut.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 419g | |
| Recipe makes 4 servings | |
| Calories 557 | |
| Calories from Fat 126 | 23% |
| Total Fat 14.69g | 18% |
| Saturated Fat 8.22g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 259mg | 86% |
| Sodium 335mg | 14% |
| Potassium 542mg | 15% |
| Total Carbs 62.9g | 17% |
| Dietary Fiber 3.4g | 11% |
| Sugars 2.31g | 2% |
| Protein 40.71g | 65% |
