Page 99 - One-Dish Meals

Shrimp Curry and Rice

This tastes as good as classic slow-cooked curry but is ready in a flash.
Serve with crisp flatbreads such as pappadams.
P R E P 10 minutes C O O K 20 minutes M A K E S 4 main-dish servings

1 cup regular long-grain rice 1 ⁄2 cup light coconut milk (not cream
of coconut)
2 teaspoons olive oil
3 ⁄4 cup frozen peas, thawed
1 medium onion, diced
1 cup frozen whole baby carrots,
1 tablespoon curry powder
thawed
1 teaspoon mustard seeds
1 ⁄2 teaspoon salt
1 pound shelled and deveined fresh
chopped fresh cilantro leaves
or frozen (thawed) large shrimp
(optional)
with tail part of shell left on if
you like (page 13)
1. Prepare rice as label directs but do not add margarine or butter.

2. Meanwhile, in nonstick 12-inch skillet, heat 1 teaspoon olive oil over
medium-high heat until hot. Reduce heat to medium; add onion and cook
8 minutes or until tender. Add curry powder and cook 1 minute, stirring.
Transfer onion mixture to medium bowl.

3. Increase heat to medium-high. In same skillet, heat remaining 1 tea-
spoon olive oil until hot. Add mustard seeds; cook 30 seconds, stirring.
Add the shrimp and cook 4 minutes or until opaque throughout, stirring
frequently.

4. Return onion mixture to skillet; stir in coconut milk, peas, carrots, and
salt; heat through. Serve over rice. Sprinkle with cilantro if you like.

E A C H S E R V I N G About 390 calories | 30 g protein | 49 g carbohydrate |
8g total fat (2 g saturated) | 175 mg cholesterol | 490 mg sodium.

Stir-Fries & Skillet Suppers 99