Prawn Curry and Cashew Rice
Serves 4
| Ingredients | |
|---|---|
| 1 clove garlic, minced | 1 teaspoon minced ginger root |
| 1/2 pound shelled and deveined medium shrimp | 1 tablespoon oil |
| 1 cup coconut milk | 1/4 teaspoon ground turmeric |
| 1/2 teaspoon crushed hot red, pepper Salt | Freshly ground white pepper |
| 1 heaping tablespoon minced cilantro | |
| For the cashew Rice | |
|---|---|
| 1 tablespoon butter or margarine | 1/2 cup converted rice |
| 1 cup chicken broth | 1/4 cup sliced green onions |
| 2 tablespoons chopped cashews Salt | Freshly ground white pepper |
Procedure for Prawn Curry
- Saute garlic, ginger root and shrimp in oil in large skillet until shrimp turns pink, about 2 minutes.
- Add coconut milk, turmeric and crushed red pepper.
- Cook over medium-low heat 2 to 5 minutes, or until shrimp are cooked and liquid is hot.
- Season to taste with salt and white pepper. Sprinkle with cilantro and serve over Cashew Rice.
- Note: Do not use sweetened coconut milk designed for cocktails.
Procedure for Cashew Rice
- Melt butter in medium pan.
- Add rice and saute 1 to 2 minutes over medium heat until grains are glossy.
- Add chicken broth and bring to boil. Reduce heat to low.
- Cover and simmer until rice is tender, 18 to 20 minutes.
- Stir in green onions and cashews. Season to taste with salt and white pepper.
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| Energy (Kcal) | 464 | Carotene ( μg ) | 337.01 |
| Protein (g) | 41.97 | Vitamin C (mg) | 5.19 |
| Carbohydrate (g) | 16.82 | Mg (mg) | 45.06 |
| Fat (g) | 25.45 | Na (mg) | 2.19 |
| Fibre (g) | 0.24 | K (mg) | 9.6 |
| Minerals (g) | 10.51 | Mn (mg) | 0.28 |
| Calcium (mg) | 2484.56 | Zn (mg) | 0.68 |
| Phosphorus (mg) | 750.91 | Cr (mg) | 0.014 |
| Iron (mg) | 1.11 | ||
Modification
Reduce the amount of coconut milk.| Ingredients | |
|---|---|
| 1 clove garlic, minced | 1 teaspoon minced ginger root |
| 1/2 pound shelled and deveined medium shrimp | 1 tablespoon oil |
| 1/2 cup coconut milk | 1/4 teaspoon ground turmeric |
| 1/2 teaspoon crushed hot red, pepper Salt | Freshly ground white pepper |
| 1 heaping tablespoon minced cilantro | |
| For the cashew Rice | |
|---|---|
| 1 tablespoon butter or margarine | 1/2 cup converted rice |
| 1 cup chicken broth | 1/4 cup sliced green onions |
| 2 tablespoons chopped cashews Salt | Freshly ground white pepper |
| Nutrient Composition Per Serving | |
|---|---|
| MACRONUTRIENTS | |
| Energy (Kcal) | 264 |
| Protein (g) | 13.98 |
| Carbohydrate (g) | 15.78 |
| Fat (g) | 16.1 |
| Fibre (g) | 0.24 |
| Minerals (g) | 1.57 |