Coconut Curry Rice with Shrimp
Looking for a great way to reinvent leftover rice? Look no further than this Coconut Curry Rice with Shrimp recipe!
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Servings4
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Serving Size1 ½ cups
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Prep Time10 min
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Cook Time20 min
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Total Time30 min
Ingredients
- 1 (14.5 ounce) can tomatoes, diced with peppers and onions
- 8 ounces mushrooms, sliced
- 1 pound raw shrimp, peeled
- 2 tablespoons Thai red curry paste
- 2 cups cooked U.S. white rice
- ¾ cup lite coconut milk
- 1 tablespoon sugar
- 1 tablespoon lime juice
- ¼ teaspoon salt to taste
- ¼ cup fresh cilantro, chopped
Directions
- Combine tomatoes, mushrooms, shrimp, and curry paste in a large nonstick skillet. Bring to a boil over medium high heat. Cover and cook 4 minutes or until shrimp are opaque, stirring occasionally.
- Reduce heat to medium low, stir in the remaining ingredients, except the cilantro. Cook, uncovered, for 5 minutes or until heated thoroughly and thickened slightly. Stir in the cilantro. Serve in shallow bowls. Sprinkle with black pepper, if desired.
Recipe Notes
Cook’s Tip: For a thicker consistency, let stand 10 minutes before serving.Nutrition Facts
- Serving 1 ½ cups
- Calories 290
- Total Fat 4g
- Saturated Fat 2.5g
- Trans Fat 0g
- Cholesterol 145mg
- Sodium 104mg
- Carbohydrates 40g
- Dietary Fiber 3g
- Sugar 10g
- Protein 21g