It’s a Winner - $4 per serving, less than 30 minutes to make, nutritious, filling, and ~300 calorie

It’s a Winner - $4 per serving, less than 30 minutes to make, nutritious, filling, and ~300 calorie

My Wed and Thurs were like my Fri and Sat, so I really just wanted to keep a low (and healthy) profile at home on Fri. I had a friend over for dinner and a movie. This is the best friend you could possibly cook for – there’s not one single food that she doesn’t or can’t eat. I made another one-pan-wonder, a carb-free stir fry. This recipe makes 4 servings, which means after we had dinner, I put the remaining 2 servings in Tupperware and have 2 easy meals for the weekend. Perfect!

Ingredients

to buy

– 1 lb uncooked shrimp, peeled

– 1 medium sized eggplant, chopped into small cubes

– 1 lb sugar snap peas, trim ends

– 1 large red pepper, chopped into 1in strips

chopped veggies

– 1 14 oz. can light coconut milk

– 1 lime

– green onion or basil (finely chopped)

in the pantry

– 1 tbsp oil (olive, canola, or grapeseed)

– 2 cloves garlic, minced

– 2 tsp curry (divided into 2)

– 1 tbsp brown sugar

Directions

1. Heat oil in extra large pan over medium heat, once hot add garlic (about 2 min)

2. When garlic is golden and fragrant add all vegetables. Splash water instead of oil for moisture and add 1 tsp of curry (about 3 min)

3. After curry and vegetables are coated with curry add coconut milk, keep stirring and add another 1 tsp curry and turn down heat to a simmer (about 10 minutes)

4. When vegetables are almost cooked through, add shrimp. Don’t over do the shrimp or you will be tasting rubber.  (about 3 minutes)

5. Serve and provide lime juice and green onions (or basil) to add on top for extra flavor. Lime juice really offsets the curry coconut flavor.

nutrition label

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