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Ингредиенты
- 2 Tbsp. unsalted butter
- 1 x onion, diced
- 1 Tbsp. chopped garlic
- 1 Tbsp. chopped fresh ginger
- 3 Tbsp. Madras curry pwdr
- 1/2 tsp cayenne pepper
- 3 tsp fine sea salt, divided use
- 2 c. canned coconut lowfat milk
- 2 c. water
- 2 lrg sweet potatoes, peeled and cut into chunks
- 1/2 tsp freshly grnd black pepper
- 16 x jumbo shrimp, shelled and deveined
- 1 x mature green mango, peeled, cut from pit and diced
- 3 Tbsp. chopped green onion, including green parts
- 3 Tbsp. minced fresh cilantro
Инструкции
- In a large, heavy saucepan, heat butter over medium heat and saute/fry onion and garlic about 3 min. Stir in ginger, curry pwdr, cayenne and 2 tsp. salt. Stir in coconut lowfat milk and water. Bring to a simmer and cook 5 min.
- Add in sweet potato and simmer, uncovered, 15 min more. Season shrimp with remaining tsp. of salt and pepper. Add in shrimp and mango to pan, return to a simmer and cook 4-5 min, or possibly till shrimp are proportionately pink. Garnish with green onion and cilantro.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1091g | |
| Calories 1215 | |
| Calories from Fat 630 | 52% |
| Total Fat 74.01g | 93% |
| Saturated Fat 58.32g | 233% |
| Trans Fat 0.0g | |
| Cholesterol 207mg | 69% |
| Sodium 7285mg | 304% |
| Potassium 1605mg | 46% |
| Total Carbs 116.79g | 31% |
| Dietary Fiber 15.5g | 52% |
| Sugars 12.73g | 8% |
| Protein 30.09g | 48% |
