Low-Fat Recipes
Low-Fat Thai Coconut Curry Shrimp Recipe
Ingredients
1 pound medium raw shrimp
1 tablespoon sake or dry sherry
1-1/2 tablespoons light soy sauce
1 tablespoon plus 1 teaspoons cornstarch
3 cloves fresh garlic, minced or pressed
1 tablespoon ginger, finely minced
1 red or yellow onion, cut into 1/2-inch pieces
1 large green, red or yellow bell pepper, cut into 1/2-inch pieces
Cooking spray
Sauce:
1 cup evaporated nonfat skim milk or fat-free half and half
1 tablespoon best quality peanut butter
2 to 2-1/2 teaspoons imitation coconut extract
1 tablespoon sake or dry sherry
1-1/2 tablespoons curry powder
1 teaspoon sugar
1/2 teaspoon Chinese chili sauce, optional
1/4 teaspoon salt
Instructions
Shell, de-vein shrimp and pat dry with paper towels. Toss shrimp gently together
with soy sauce and sake or sherry. Cover and refrigerate until ready to cook.
Mix cornstarch with an equal amount of cold water and set aside.
For Sauce:
Combine milk or half and half with imitation coconut extract, peanut butter,
curry powder and all remaining ingredients and mix together well and set aside.
Lightly spray a large stick-resistant skillet with cooking spray and preheat
over medium-high for 2 minutes. Add shrimp, garlic and ginger and stir-fry until
shrimp turn bright pink, about 2 minutes. Transfer shrimp to a large plate or
platter. Reduce heat to medium and saute pepper and onion until onions begin to
separate and pepper brightens, about 2 minutes.
Increase heat to medium-high and return shrimp to pan. Stirring, add sauce to
shrimp and bring to low boil. Stirring constantly, add cornstarch/water mixture.
After sauce has thickened, about 60 seconds; reduce heat to low and stir in
sesame oil. Taste and adjust seasonings if necessary; remove from heat and serve
over rice cooked without butter or salt.
Yield: 4 servings
Per serving: approximately 210 calories; 5 grams total fat; 1 gram saturated
fat; 131 milligrams cholesterol; 17.5 grams carbohydrate; 2 grams dietary fiber;
17 grams protein; 1037 milligrams sodium
