A dish that may help prevent cancer, from Chan Le at Le Colonial in Chicago
Ingredients
- 1 large baking potato, peeled and chopped into 1/2-inch pieces
- 1 tablespoon canola oil
- 2 tablespoons curry powder
- 1/2 cup thinly sliced onion
- 1 1/2 pounds large shrimp, shelled and deveined
- 1 green bell pepper, cored, seeded and cut into thin strips
- 1 mango, cut into thin strips
- 1 cup light coconut milk
- 2 tablespoons fish sauce
- 1/2 teaspoon sriracha (found in grocery stores’ Asian section)
- 1 teaspoon sugar
- 1/3 cup chopped fresh basil
Preparation
Sprinkle potato pieces with 1 tbsp water; microwave, covered, until fork-tender, 3 minutes. Heat oil and curry powder in a large skillet over medium heat. Add onion; cook until soft, 3 to 4 minutes. Push onion to side of skillet. Add shrimp; cook 2 minutes per side. Stir in potatoes and bell pepper; cook until pepper softens, 1 to 2 minutes. Add mango, coconut milk, fish sauce, sriracha and sugar. Simmer 2 minutes. Remove from heat; add basil.
The Skinny
367 calories per serving, 10 g fat (3.8 g saturated), 31.6 g carbs, 3.9 g fiber, 38.8 g protein
Reference: self.com/April 2008
https://www.self.com/fooddiet/recipes/2008/04/curried-shrimp
