Name: Coconut Shrimp Curry with Vegetables over Brown Rice
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tsp olive oil; 1 medium onion (110 g), diced; 1 medium red bell pepper (119 g), sliced thin; 2 tbsp curry powder; 1 tsp ground ginger; 1 tsp garlic powder; ¼ tsp cayenne pepper; 2 cups low-sodium chicken broth; 1 medium zucchini (196 g), cut in half-moons; 3 tbsp canned coconut milk (full-fat, shaken), thinned in the pot; 1 lb large raw shrimp (21–25 count), peeled and deveined, thawed; buy bags whose label lists only shrimp, with no salt, sodium or phosphate added; 4 cups (120 g) baby spinach; 2 tsp (12 g) fish sauce; ¼ tsp salt; 2 tbsp lime juice; 1 cup (4 g) chopped fresh cilantro leaves; 4 cups cooked brown rice, cooked without salt (1 cup a bowl)

Ingredients

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2 tsp olive oil
1 medium onion, diced
1 medium red bell pepper, sliced thin
2 tbsp curry powder
1 tsp ground ginger
1 tsp garlic powder
¼ tsp cayenne pepper
2 cups low-sodium chicken broth
1 medium zucchini, cut in half-moons
3 tbsp canned coconut milk (full-fat, shaken), thinned in the pot
1 lb large raw shrimp (21–25 count), peeled and deveined, thawed; buy bags whose label lists only shrimp, with no salt, sodium or phosphate added
4 cups baby spinach
2 tsp fish sauce
¼ tsp salt
2 tbsp lime juice
1 cup chopped fresh cilantro leaves
4 cups cooked brown rice, cooked without salt (1 cup a bowl)

Method

Nutrition

Estimated

Per bowl (1 cup of rice and about 1⅓ cups of curry) · serving size 1 of 4

Calories458

Total fat	8.8 g
Saturated fat	3.5 g
Sodium	594 mg
Total carbohydrate	63.9 g
Dietary fiber	at least 7.4 g (2 rows carry no value)
Total sugars	at least 4.8 g (2 rows carry no value)
Protein	33.9 g

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