Okay, I've never tried to make Thai Curry before; but I love the flavors (and have eaten quite a lot of different Thai curries over the years), so I found a recipe at AllRecipes.com that I thought I could do well with. I wanted Doe to get an appreciation for this cuisine, and perhaps one day come to love it as much as I do.
I had to give a nice, mild Thai curry a shot. I love the flavors, and had never done anything to create it myself. This recipe began with one from AllRecipes.com, and serves 2 at less than 300 calories per serving (<7 WW points), including the rice.
Ingredients:
1/2 teaspoon canola oil
1/4 cup minced onion
1/4 cup minced red bell pepper
1/7 cup minced medium green pepper
1/2 tsp Ground Cumin
1/2 tsp Curry Powder
1/4 cup coconut milk
1/2 tsp raw sugar
1/8 tsp red pepper flakes
2/3 lb Tiger Prawns, peeled and deveined
1/2 Tbsp cornstarch
1/2 Tbsp water
2 Tbsp Cilantro flakes
Preparation:
Heat oil in a nonstick saucepan or skillet over medium heat
Saute onion, peppers, and garlic until vegetables soften - 3-5 min.
Add Cumin and Curry powder and simmer 1-2 minutes, then stir in coconut milk, sugar, and red pepper. Raise heat to boil, then set temperature to med-low and simmer for 2 minutes
Stir in the shrimp, increase heat to medium and simmer, stirring occasionaly, until shrimp is cooked through.
In a small bowl, combine cornstarch with water and stir to blend, then add to the pan and cook until sauce thickens, 1-2 minutes.
Serve over rice and enjoy!
Ingredients:
1/2 teaspoon canola oil
1/4 cup minced onion
1/4 cup minced red bell pepper
1/7 cup minced medium green pepper
1/2 tsp Ground Cumin
1/2 tsp Curry Powder
1/4 cup coconut milk
1/2 tsp raw sugar
1/8 tsp red pepper flakes
2/3 lb Tiger Prawns, peeled and deveined
1/2 Tbsp cornstarch
1/2 Tbsp water
2 Tbsp Cilantro flakes
Preparation:
Heat oil in a nonstick saucepan or skillet over medium heat
Saute onion, peppers, and garlic until vegetables soften - 3-5 min.
Add Cumin and Curry powder and simmer 1-2 minutes, then stir in coconut milk, sugar, and red pepper. Raise heat to boil, then set temperature to med-low and simmer for 2 minutes
Stir in the shrimp, increase heat to medium and simmer, stirring occasionaly, until shrimp is cooked through.
In a small bowl, combine cornstarch with water and stir to blend, then add to the pan and cook until sauce thickens, 1-2 minutes.
Serve over rice and enjoy!