Weight Watcher Green Curry Shrimp

Submitted by TXOLDHAM

"This was printed in the magazine. Point value is 8 for 1-1/4 cups curry with about 1/2 cup rice. I don't think time includes the time to cook rice."

 

• Ready In: 25mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 cup jasmine rice, uncooked
• 1 1⁄4 cups light coconut milk
• 1⁄2 cup reduced-sodium chicken broth
• 1⁄2 lb red potatoes, scrubbed and cut into 1/2-inch pieces
• 2 tablespoons packed light brown sugar
• 1 tablespoon asian fish sauce (nam pla)
• 1 - 1 1⁄2 teaspoon thai green curry paste
• 2 baby bok choy, trimmed and cut crosswise into 1-inch pieces
• 1⁄2 lb shrimp, uncooked, peeled and deveined
• 1⁄4 cup cilantro leaf
• lime wedge

directions

1. Cook rice according to package directions.
2. In a medium saucepan, bring the coconut milk, broth, potatoes, brown sugar, fish sauce and curry paste to a boil. Reduce heat and simmer until the potatoes are fork-tender.
3. Stir in the bok choy and shrimp. Cook until bok choy is tender and shrimp are opaque in the center.
4. Remove to a serving bowl and garnish with the cilantro leaves. Serve with rice and lime wedges.