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.
