Desmond's Curry
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 187.9
- Total Fat: 6.1 g
- Cholesterol: 85.0 mg
- Sodium: 100.1 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 2.7 g
- Protein: 14.5 g
View full nutritional breakdown of Desmond's Curry calories by ingredient
Introduction
This is a recipe from my colleague Desmond, which I have altered slightly to my family's taste. It is fast and easy to make and very nutritious. There is no oil added and the onions are sauteed in lime juice.My children love it!
If using the shrimp, start your rice before starting the dish, as it does come together quite quickly.
As noted in the instructions you can use boneless skinless chicken thighs as well, just increase the cooking time, and my sister in law sometimes makes it with chickpeas as well. This is a recipe from my colleague Desmond, which I have altered slightly to my family's taste. It is fast and easy to make and very nutritious. There is no oil added and the onions are sauteed in lime juice.
My children love it!
If using the shrimp, start your rice before starting the dish, as it does come together quite quickly.
As noted in the instructions you can use boneless skinless chicken thighs as well, just increase the cooking time, and my sister in law sometimes makes it with chickpeas as well.
Number of Servings: 8
Ingredients
-
2lbs raw shrimp, peeled and deveined
1lb asparagus, trimmed and chopped into bite-sized pieces
1 cans coconut milk
1 large onion chopped (preferably a spanish onion for sweetness)
4tbsp curry powder (or to taste)
1 bunch cilantro, minced fine (optional)
2tsp ground cumin
2tsp tumeric
3 cloves garlic, minced
Directions
Chop onion and place in nonstick skillet. Add lime juice and place over medium heat.
Once onions have started to become translucent, add spices and dry fry in pan for 1-2 minutes. This helps the flavours develop as the oils are released.
Add honey to pan and stir. Add coconut milk and stir well to blend.
Add peeled and deveined shrimp along with asparagus that you've chopped into bite-sized pieces to pan and cook until shrimp are completely pink and asparagus are tender crisp, about 5-7minutes. Don't cook too long or the shrimp will become rubbery and the asparagus will be overcooked.
Serve with plain basmati rice.
(Also works well with boneless skinless chicken thighs just cook longer until chicken is no longer pink.)
Number of Servings: 8
Recipe submitted by SparkPeople user ELIZSIG.
Once onions have started to become translucent, add spices and dry fry in pan for 1-2 minutes. This helps the flavours develop as the oils are released.
Add honey to pan and stir. Add coconut milk and stir well to blend.
Add peeled and deveined shrimp along with asparagus that you've chopped into bite-sized pieces to pan and cook until shrimp are completely pink and asparagus are tender crisp, about 5-7minutes. Don't cook too long or the shrimp will become rubbery and the asparagus will be overcooked.
Serve with plain basmati rice.
(Also works well with boneless skinless chicken thighs just cook longer until chicken is no longer pink.)
Number of Servings: 8
Recipe submitted by SparkPeople user ELIZSIG.