Almost all these ingredients can be kept on hand (shrimp and pineapple in the freezer) to make curried shrimp a perfect and easy weeknight dinner. Serve it with steamed basmati rice and flat leaf spinach.
|1||tbsp||olive or canola oil|
|1||large onion (chopped)|
|3||garlic cloves (minced)|
|1||tbsp||minced fresh ginger root|
|1||1/2 pounds shrimp (peeled and deveined)|
|1⁄2||c||Stonyfield Organic Plain Greek Yogurt|
|1⁄2||c||chopped fresh or frozen pineapple or mango|
|2||tbsp||chopped fresh cilantro or basil leaves (plus additional for garnish)|
|1||c||chopped roasted cashews (almonds or peanuts)|
|2||tbsp||lightly toasted coconut|
Place a skillet over medium heat and when it is hot, add the oil. Add the onion, garlic and ginger and cook until soft and light golden, about 5 minutes. Add the curry and cook 1 minute. Sprinkle the shrimp with the salt and pepper and add the shrimp and tomatoes to the skillet. Cook 2 minutes.
Put the yogurt and chicken broth in a small bowl or cup and mix well. Slowly add the yogurt mixture to the pan, stirring all the while and cook until just heated through, about 2 minutes. Lower the heat to low and cook for five minutes. Add the pineapple and cook until heated through, about 1 minute. Serve immediately, on top of rice or noodles, garnished with the cilantro, cashews and coconut.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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