Kilika Green Curry Shrimp

Yuna in Kilika“Those warrior monks ate everything in sight, then returned to Bevelle. They basically just ate and ran. What do they take us for? We’ll bill the temple for all the food they took.”

—Kulukan, FFX

  • 2 cups brown jasmine rice, uncooked (about 12½ oz.)
  • 1 tablespoon canola oil
  • 2 Asian eggplants, diced (about 2 cups)
  • 4 tablespoons Thai green curry paste
  • 2 tablespoons fish sauce
  • 1 14-oz. can light coconut milk
  • 1 cup vegetable broth
  • 2 lbs. peeled and deveined shrimp
  • 8 oz. frozen peas (about 2 cups), thawed
  • 1 cup chopped basil

Bring 4 cups of water to a boil in a large pot. Stir in rice and return to a boil. Reduce heat to medium-low, cover, and simmer for 35-40 minutes until water is absorbed. Remove lid and divide into 8 bowls.

Meanwhile, heat oil in a wok or skillet over medium-high heat. Add eggplant and sauté, about 5 minutes.  Stir in curry paste and fish sauce and continue to cook, about 1 minute.

Pour in coconut milk and broth and bring to a boil. Lower heat and simmer until thickened, about 5 minutes. Add shrimp and cook until pink and opaque, about 5 minutes.

Stir in peas and cook until heated through, about 1 minute. Remove from heat and stir in basil. Pour over rice. Makes 8 servings.

Per serving: 364 calories, 7.3 g. fat, 2.4 g. saturated fat, 1.5 g. poly. fat, 1 g. mono. fat, 142.8 mg. cholesterol, 1036.9 mg. sodium, 168.9 mg. potassium, 49 g. carbohydrates, 5.2 g. fiber, 25.9 g. protein, vitamin A 10%, vitamin C 22%, calcium 5%, iron 22%

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s