Preparation time: 30 min
Cooking time: 30 min
2 tablespoons olive oil
1 1/2 shallots, minced
2 tablespoons peeled and finely chopped fresh ginger
3 cloves garlic, minced
1 tomato, peeled and seeded, then diced
1 1/2 teaspoons curry powder
1/4 teaspoon ground coriander
1 cup chicken stock, vegetable stock or broth
1/2 cup light coconut milk
1 stalk lemon grass, tender bottom 4 inches only, quartered lengthwise
1 1/4 pounds large shrimp (prawns), peeled and deveined
1 teaspoon ground turmeric
2 tablespoons dry white wine
1 cup shelled edamame
1/2 cup diced mango
1/2 teaspoon salt
2 tablespoons fresh basil chiffonade
In a saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the shallots, ginger and garlic and saute until fragrant, about 3 minutes. Add the tomato, curry powder and coriander and simmer until the tomato begins to soften, about 1 minute.
Add the stock, coconut milk and lemon grass. Raise the heat to high and bring to a boil, then reduce the heat to medium-low and simmer for 3 minutes to allow the flavors to blend. Remove from the heat.
In a nonstick saute pan, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the shrimp, sprinkle with the turmeric and cook for about 3 minutes. Turn the shrimp and cook until pink and opaque throughout, about 2 minutes longer. Transfer to a bowl and keep warm.
Add the wine and deglaze the pan, stirring with a wooden spoon to scrape up any browned bits. Add the curry sauce to the pan, raise the heat to high and bring to boil. Reduce the heat to medium, add the edamame and cook until the edamame are tender-crisp, about 3 minutes. Return the shrimp to the pan and cook for 1 minute. Remove from the heat. Add the mango and salt and stir to combine. Discard the lemon grass.
Divide the curry among warmed individual plates and garnish with the basil.
Nutritional Analysis (per serving)
Monounsaturated fat 6 g
Protein 39 g
Cholesterol 132 mg
Carbohydrate 26 g
Sodium 353 mg
Total fat 15 g
Fiber 5 g
Saturated fat 2 g