dish
Coconut Shrimp with Pineapple Curry

4
Serves
335
Calories
17
Nutrients
15
Vitamins

Ingredients

1 tablespoon yellow curry paste
1 cup lite coconut milk
2 teaspoons olive oil
1 small onion , chopped
1 teaspoon minced garlic
2 cups low-sodium chicken or vegetable broth
2 medium eggplants , chopped into 1" cubes
1 pound cooked shrimp

Cooking Instructions

1. Combine the curry paste, coconut milk and pineapple in a small skillet. Bring to a boil, stirring occasionally, then turn down the heat and simmer.

2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until it turns translucent, about 5 minutes. Add the garlic and cook 1 minute more. Add the chicken broth, by the tablespoonful, as needed to keep the mixture from sticking and burning.

3. Add the eggplants and the remaining chicken broth. Simmer until the eggplants become tender, about 10 minutes.

4. Add the shrimp and heat thoroughly.

5. Stir in the curry mixture and serve.

Serving Size: about 1 1/2 cups

Nutrition Information

Number of Servings: 4
Calories
335
Protein
29 g
Total Carbohydrate
29 g
Dietary Fiber
9 g
Soluble Fiber
2 g
Insoluble Fiber
4 g
Sugar
17 g
Total Fat
9 g
Saturated Fat
3 g
Monounsaturated Fat
3 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
174 mg
Omega-3 Fatty Acid
1 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
37 %
Percent Calories from Carbohydrate
36 %
Percent Calories from Fat
27 %
Vitamin A
421 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
5 mg
Vitamin B6
0 mg
Vitamin B12
1 mcg
Biotin
0 mcg
Vitamin C
17 mg
Vitamin D
172 IU
Folate
63 mcg
Vitamin E
3 IU
Vitamin K
1 mcg
Pantothenic Acid
1 mg
Calcium
115 mg
Iron
5 mg
Phosphorus
352 mg
Potassium
997 mg
Sodium
387 mg
Zinc
2 mg