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| This one-pot stew took all of 15 minutes to prepare. Serve over your choice of rice or rice noodles, or by itself. |
While on vacation, I love to browse through cooking magazines which I never seem to have time to do when at home. One of my favorites is The Best of Fine Cooking, Cooking Fresh which is a seasonal publication. In this spring's edition, there is a recipe for Thai Green Curry Shrimp. With just seven ingredients, this sounded like the perfect recipe. My cabin's pantry however didn't offer all the exact items listed. No worries. Substitutions were made and the result was a flavorful and colorful stew. Although I didn't add it here, cubed butternut squash, sliced onions, and other vegetables may be added to the mix after the sugar. Just make sure they are almost tender before adding the salmon, basil, and peas.
serves: 4 prep and cook time: 15 minutes
1 can lite coconut milk
Several tablespoons Thai green curry paste
2 tablespoons Tamari lite-sodium sauce
1 teaspoon brown sugar
1 pound salmon, skinned and cut into cubes
1 cup lightly packed fresh basil leaves, torn into smaller pieces
1 cup frozen peas, thawed
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| Bottled curry paste comes in several varieties: green, red, yellow, and others. |
In a large pan, heat the coconut milk until simmering. Add the curry paste and stir until mixture is blended and smooth. Cook for about 3 minutes. Add the Tamari and sugar and simmer another 5 minutes, stirring occasionally.
Add in the salmon and raise the heat to medium-high. Cook and stir until the salmon is almost done, another few minutes. Stir in the basil and peas and cook, stirring, until the salmon is done and the peas are heated through.
Calories for the stew alone is approximately 270. Add one cup of cooked rice noodles and this is another 190. Or, 1/2 cup cooked brown rice adds 108 calories. Offer a tangerine for dessert. The entire meal with green curry salmon, brown rice, and tangerine offers 415 calories and over 5 grams of fiber.
Note: Fat in foods adds flavor. So does salt. These are facts. In real life, we as cooks are both aware and cautious of how much to season the foods we offer you. Some of the recipes we offer may seem bland because they are lightly seasoned with salt. The benefit of cooking this way is that our taste buds adapt to the flavors of real foods. If you buy fresh foods several times a week, everything will taste good!
- Kim Fielding
