If you prefer a vegan version of this dish, extra-firm tofu can be used in place of the shrimp.
Servings and Ingredients
|1 c. Hy-Vee long grain white rice|
|2 c. water|
|1 tbsp. Hy-Vee vegetable oil|
|1 medium onion, chopped|
|1 tbsp. fresh ginger, grated|
|4 clove(s) garlic, minced|
|1 serrano pepper, stemmed and minced|
|4 tsp. curry powder|
|1 large sweet potato, peeled and cut into 1/2-inch cubes|
|1 ½ c. Hy-Vee vegetable stock|
|¾ c. Hy-Vee coconut milk|
|1 lbs. (16-to 20-ct.) raw shrimp, peeled and deveined|
|½ medium red bell pepper, seeded and cut into strips|
|½ c. Hy-Vee frozen sweet peas|
|Fresh cilantro, for topping|
Things To Grab
- Large skillet
- Prepare rice according to package directions using 2 cups water.
- Meanwhile, in a large skillet, heat oil over medium heat. Add onion; cook about 3 minutes or until it begins to soften. Stir in gingerroot, garlic and serrano pepper; cook and stir for 1 minute. Add curry powder; cook and stir 30 seconds. Stir in sweet potato cubes, vegetable stock and coconut milk; bring to boiling. Reduce heat to medium-low; cover and cook 10 minutes.
Stir in shrimp; cook, uncovered, for about 3 to 4 minutes or just until shrimp turn pink. Stir in red pepper strips and peas. Heat through, serve over rice and garnish with cilantro.
Hyvee Culinary Expert TipTo freeze for later, remove curry mixture from heat; cool rice and curry mixture. Pour into separate freezer bags. Seal, label and freeze up to 3 months. Thaw curry and rice in refrigerator for 24 to 36 hours. Reheat curry in a large skillet and rice, covered, in a microwave-safe bowl. Serve as above.
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 145mg
- Sodium: 930mg
- Total Carbohydrates: 75g
- Protein: 24g