Coconut Shrimp with Pineapple Curry

This recipe serves: 4
Preparation time : 15 minutes
Cooking time : 20 minutes

1 tablespoon yellow curry paste
1 cup lite coconut milk
1/2 fresh pineapple, peeled, cored and chopped
2 teaspoons olive oil
1 small onion, chopped
1 teaspoon minced garlic
2 cups low-sodium chicken or vegetable broth
2 medium eggplants, chopped into 1" cubes
1 pound cooked shrimp
salt to taste
freshly ground black pepper

Combine the curry paste, coconut milk and pineapple in a small skillet.
Bring to a boil, stirring occasionally, then turn down the heat and
simmer.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion
and cook until it turns translucent, about 5 minutes. Add the garlic and
cook 1 minute more. Add the chicken broth, by the tablespoonful, as needed
to keep the mixture from sticking and burning.
Add the eggplants and the remaining chicken broth. Simmer until the
eggplants become tender, about 10 minutes.
Add the shrimp and heat thoroughly.
Stir in the curry mixture and serve.

Nutrition Facts

Serving Size about 1 1/2 cups
Amount Per Serving

Calories 335 Total Fat 9 g Saturated Fat 3 g Protein 29 g Total
Carbohydrate 29 g Dietary Fiber 9 g Sodium 387 mg Percent Calories from
Fat 27% Percent Calories from Protein 37% Percent Calories from
Carbohydrate 36%


SOURCE: WWW.FOODFIT.COM
FROM ANN IN FLA



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