Carb-Wise: Thai-Style Shrimp with Coconut Curry Sauce
Asian Greens & Daikon-Cashew Salad
Cooking time
15 minutes
Servings
2/4
Calories
380 /serving
Before digging in, take a moment to enjoy the scents emanating from this dish. It’s fragrant with notes of lemongrass, tropical spices, galangal and toasted sesame seeds, along with a whiff of mouth-watering coconut curry sauce. The flavours play out over tender pink shrimp and pan-wilted Asian greens. Pre-cut carrots and daikon make a cinch of the side salad, sparkling with lime juice, fresh cilantro and cashews. When the spice is this nice, never mind the rice!
We will send you:
- 340g Shrimp (high-protein serving)
- 340g Asian greens (yu choy or gai lan)
- 150g Matchstick daikon
- 100g Matchstick carrots
- 1 Bunch of cilantro
- 1 Lime
- 25g Roasted cashews
- 60ml Coconut curry sauce
- 8g Warm Lemongrass spices (toasted white sesame seeds, garlic, onion, cinnamon, nutmeg, coriander seeds, Cayenne pepper, lemongrass, galangal)
Contains: Cashews, Mustard, Sesame, Shrimp
You will need:
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
18 g
Saturated Fat
5 g
Sodium
1110 mg
Total Carb
28 g
Sugars
7 g
Protein
31 g
Fibre
9 g
Preparation
Mise en place
Juice the lime. Remove the bottom ½ inch of the yu choy stems; cut crosswise into 1-inch pieces. Roughly chop the cashews. Roughly chop the cilantro leaves and stems.
Cook the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through; season with all but a pinch of the spices. Transfer to a plate. Wipe out and reserve the pan.
Cook the yu choy & coat the shrimp
In the same pan, heat a drizzle of oil on medium-high. Add the yu choy and sauté, 1 to 2 min., until beginning to soften. Add the shrimp, coconut curry sauce and ¼ cup water (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until warmed through and the yu choy is tender.
Make the salad
Meanwhile, in a large bowl, combine the daikon, carrots, cashews, lime juice, ½ the cilantro, a drizzle of oil, the remaining spices and S&P.
Plate your dish
Divide the shrimp, yu choy and salad between your plates. Garnish with the remaining cilantro. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
