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Add a photoServings: 6
Ingredients
- 2 Tbsp. Vegetable Oil
- 1 x Garlic clove, chopped
- 1 x Onion, finely minced
- 2 Tbsp. Ginger, fresh, finely chopped
- 3 Tbsp. Curry Pwdr
- 1Â 1/2 c. Chicken Broth
- 2 c. Coconut Lowfat milk
- 1Â 1/2 c. Pineapple
- 1Â 1/4 lb Shrimp, fresh cooked peeled
- 1 c. Peanuts, roasted
- 1 x Cilantro
- 1 x Lemon wedges
Directions
- * The fresh pineapple should be cut into small, bite size wedges.
- In a frypan over medium heat, saute/fry the garlic and onion in the vegetable oil till the onion is transparent. Add in the ginger and curry pwdr and cook gently 2 - 3 min.
- Stir in chicken broth to blend and simmer uncovered 5 min. Add in the coconut lowfat milk.
- Just before serving, add in the pineapple and shrimp and heat through. Serve with rice and garnish with minced roasted peanuts, minced cilantro and lemon wedges.
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 6 servings | |
| Calories 368 | |
| Calories from Fat 212 | 58% |
| Total Fat 23.98g | 30% |
| Saturated Fat 6.96g | 28% |
| Trans Fat 0.12g | |
| Cholesterol 144mg | 48% |
| Sodium 316mg | 13% |
| Potassium 560mg | 16% |
| Total Carbs 13.97g | 4% |
| Dietary Fiber 5.6g | 19% |
| Sugars 4.89g | 3% |
| Protein 27.79g | 44% |
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