Dinner: Green Curry Shrimp Kebabs with Basmati Rice

Recipe by Cheryl Slocum This easy-to-prepare grilled shrimp dish has all the flavor of a traditional curry, but is lower in fat and calories.

This recipe includes superfoods such as:

Lemon

Health benefits of Green Curry Shrimp Kebabs with Basmati Rice

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 can low-fat coconut milk
1 stalk lemongrass
2 tbsp. chopped fresh ginger (from a 2-inch piece)
2 tbsp. green curry paste
3 clove garlic
1 tbsp. brown sugar
32 jumbo shrimp
3 small limes
olive oil
1 1/3 c. Cooked basmati rice

Instructions

In a blender or food processor, puree coconut milk, lemongrass, ginger, curry paste, garlic, and brown sugar. Transfer 3/4 cup green curry sauce to a large sealable plastic bag, reserving the rest (about 1 1/4 cups). Add shrimp to bag and distribute curry sauce to coat. Let marinate, refrigerated, for 2 hours. Meanwhile, immerse 8 bamboo skewers in a shallow pan of cold water.
Remove shrimp and discard sauce. Thread 1 lime slice and 4 shrimp onto each skewer; set aside. In a small pot over medium-low heat, simmer reserved green curry sauce, covered, for 20 minutes, stirring occasionally.
Meanwhile, heat grill to high and grease grates with olive oil. Grill kebabs until shrimp are opaque and limes are soft and char marks form, about 2 minutes per side. Serve kebabs with rice and green curry sauce on the side for drizzling.

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