Coconut Shrimp Curry

Ingredients:

• 1 cup quick-cooking barley or brown rice
• 1 (14 oz.) can unsweetened lite coconut milk
• 1 tbsp. Thai red curry paste
• 1 large red bell pepper, slivered
• 1 small onion, thinly sliced
• 4 tsp. reduced-sodium soy sauce
• 1 1 /4 lbs. peeled & deveined large shrimp
• 2 tbsp. fresh lime juice
• 2 tbsp. slivered fresh basil
• lime wedges for serving

Makes 4 Servings

1. In a medium saucepan, cook the barley or rice according to package directions. Drain away liquid left in the pan. Cover and keep warm.
2. Meanwhile, in a medium saucepan, combine 1 cup of the coconut milk and the curry paste. Bring to a simmer over medium heat. Add the bell peppers and onion and cook, stirring often, for 5 minutes to soften the vegetables.
3. Stir in the soy sauce and remaining coconut milk. Bring to a simmer and cook for 1 minute to blend flavors.
4. Add the shrimp and cook, stirring often, until the shrimp turn pink and are just opaque in the center, about 5 minutes. Remove from the heat and stir in the lime juice.
5. Divide the barley or rice among 4 plates, top with the curry, and sprinkle with the basil. Serve with lime wedges for squeezing.

WW POINTS VALUE: 10 pts. with barley, 9 pts. without barley

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This quick and easy Asian dish is tastier than takeout and both cheaper and better for you. This dish has a unique flavor to it with the coconut milk, red curry paste, soy sauce and lime juice. Don't worry if the dish looks like a hot mess but it's flavorful, spicy and delicious. Don't forget to use unsweetened lite coconut milk because the thick sweetened coconut milk is used to make pina coladas. If you're on Phase 1, serve the cooked shrimp over sautéed zucchini, bok choy or spinach.