Ingredients
-
1
-
1
-
1/2
-
1
-
1
-
1
-
1 1/2
-
1
-
1
-
1/2
-
2
-
1
-
3/4
-
1/2
-
Directions
Hello again everyone, its Sabrina again from Cooking with Points a recipe blog dedicated to Weight Watchers friendly recipes.,This Indian Shrimp Curry throws all the preconceptions of how long and difficult curries are out the window. The spices are very easy to find at your local grocery store. I checked and my local grocer had ever single one of the spices below in their store brand as well.,The actual recipe is even easier than sourcing the ingredients. Made in one small pan, the spices bloom in just seconds. The whole recipe is cooked, start to finish, in just 15 minutes.,Swap heavy cream in recipes for coconut milk. use lite coconut milk and cut the amount of cream they call for in half.,Instead of sauting foods in oil only to then be cooked (or braised) in sauces, poach them in the sauces instead. Indian food has such bold flavors, you wont even miss the flavor from the searing.,Use lean proteins and cook them quickly to avoid overcooking them. Salmon, shrimp, chicken, turkey and tofu are all fantastic options for swapping into lamb or dark meat chicken recipes.
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Steps
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1
Done
|
Add the Shrimp and Cook For 1 Minute on Each Side Then Remove the Shrimp from the Pan |
|
2
Done
|
Add the Remaining Teaspoon of the Canola Oil to the Skillet With the Onions. |
|
3
Done
|
Cookthe Onions For5 Minutes on Medium Heat, Stirring Occasionally. |
|
4
Done
|
Add in the Ginger, Cumin, Coriander, Turmeric, Paprika, Curry Powder, Chili Powder, Salt and Garlic. |
|
5
Done
|
Stir Well, Letting Cook For 30 Seconds Then Add in the Tomato Sauce and Combine. |
|
6
Done
|
Add in the Coconut Milk and Shrimp to the Pan and Stir Well. |
|
7
Done
|
Garnish With Cilantro and Chili Peppers If Desired. |
