Coconut Ginger Shrimp with Rice
Ingredients
  • 2/3cup Uncooked brown rice160ml
  • 1/4tsp Curry powder1ml
  • 1tbsp Canola oil15ml
  • 1cup Diced onion250ml
  • 12oz Peeled raw shrimp340ml
  • 1cup Light coconut milk250ml
  • 2tsp Cornstarch10ml
  • 1/2cup Frozen green peas, thawed125 ml
  • 1tbsp Grated fresh ginger15ml
  • 1.5tsp Granulated sugar7ml
  • 3/4tsp Ground cumin4ml
  • 1/4tsp Curry powder1ml
  • 1/2tsp Salt2ml
  • 1/4tsp Dried pepper flakes1ml
  • 1/4cup Chopped fresh cilantro60ml
  • 1/4cup Chopped fresh basil60ml
  • 1 Medium lime, cut in 4 wedges
Instructions
  1. Cook rice with ¼ tsp (1 ml) of the curry powder according to package directions, omitting any salt or fat.
  2. Heat canola oil over medium heat, add the onions and cook for 5 minutes or until soft, stirring frequently. Add the shrimp and cook for an additional 3-4 minutes or until almost opaque in the centre.
  3. In a small bowl, whisk together ¼ cup (60 ml) of the coconut milk and cornstarch until cornstarch is completely dissolved. Stir the coconut mixture into the skillet with the remaining coconut milk, peas, ginger, sugar, cumin, salt, pepper flakes and remaining curry powder. Increase to medium-high heat, bring to a boil and cook for 1-2 minutes or until thickened slightly. Remove from heat.
  4. Spoon equal amounts of the rice in each of six shallow soup bowls or plates, spoon the shrimp mixture evenly over all, sprinkle with cilantro and basil and serve with lime wedges.