Thai Shrimp With Butternut Squash
Per ServingThai Shrimp With Butternut Squash |
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Makes: 8 | ||
Serving Size: 3/4 cup shrimp and sauce, 1/2 cup brown rice | ||
Calories | 205 | |
Fat | 5 | g |
Saturated Fat | 2.5 | g |
Carbohydrate | 30 | g |
Fiber | 3 | g |
Sugars | 4 | g |
Cholesterol | 55 | mg |
Sodium | 420 | mg |
Potassium | 350 | mg |
Protein | 10 | g |
Phosphorus | 210 | mg |
Choices: Starch 1.5, Vegetable 1, Lean Meat 1, Fat 0.5 |
- Makes: 8
- Serving Size: 3/4 cup shrimp and sauce, 1/2 cup brown rice
- Preparation Time: 20 minutes
- Cooking Time: 16 minutes
Ingredients
1 | Tbsp. | peanut oil |
2 | garlic cloves, minced | |
1 | Tbsp. | peeled, grated ginger |
1 1/4 | cups | lite coconut milk, divided |
2 | Tbsp. | red curry paste |
2 | med. | carrots, peeled and sliced diagonally into 1/4-inch pieces |
1 | med. | red bell pepper, cored, seeded, and sliced into strips |
1 | package | (10 oz.) frozen cubed butternut squash, thawed and drained* |
1/4 | tsp. | freshly ground black pepper |
3/4 | lb. | large peeled and deveined frozen shrimp, thawed and drained |
1 | tsp. | brown sugar |
4 | cups | frozen precooked brown rice |
2 | Tbsp. | fresh chopped cilantro |
Directions
- In a large wok or heavy skillet, heat the oil over medium heat. Add the garlic and ginger, and sauté for 1 minute. Add half the coconut milk and the curry paste, and bring to lightly boiling. Cook for 2 minutes until fragrant. Add the carrots and red pepper, and simmer on medium-low heat for 7 to 8 minutes.
- Add the remaining coconut milk, butternut squash, and black pepper, and simmer for 2 to 3 minutes. Add the shrimp and sugar, and simmer for 4 to 5 minutes.
- Serve on brown rice and garnish with chopped cilantro.