Coconut Curry
- Number of Servings: 6
Ingredients
1 large zucchini, yellow squash, or carrots1 medium onion1/2 T. oil15 medium shrimp or chicken1 can diced tomatoes, un-drained2/3 Tbs mild curry powdersprinkle of cinnamon1/4 cup water2 Tbsp brown sugar1/2 can coconut milk
Slice veggies. Saute in oil—do not overcook. Add cooked chicken or shrimp. Add the tomatoes, curry paste and the water and let stew for about 5 mins.
Add the brown sugar and coconut milk and cover letting it stew for an additional 5-10 mins.
Serve over rice and sprinkle with nuts and coconut.
Serves 6
I omit the nuts and coconut to lower calories but it tastes much better with a little
Number of Servings: 6
Recipe submitted by SparkPeople user CIAOBELLE.
Add the brown sugar and coconut milk and cover letting it stew for an additional 5-10 mins.
Serve over rice and sprinkle with nuts and coconut.
Serves 6
I omit the nuts and coconut to lower calories but it tastes much better with a little
Number of Servings: 6
Recipe submitted by SparkPeople user CIAOBELLE.
Nutritional Info Amount Per Serving
- Calories: 229.7
- Total Fat: 14.4 g
- Cholesterol: 24.6 mg
- Sodium: 80.7 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 3.4 g
- Protein: 13.5 g
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