🐚🐟 Shrimp in yellow curry with vegetables. 3/19/20

We made Mark Bittman’s shrimp in yellow curry but we made it lighter by substituting the cup of coconut milk with non-fat yogurt, two teaspoons of cream, and about 1/4 teaspoon of coconut extract. I am sure using the coconut milk would have it made it more authentic but I saved a lot of calories by using yogurt. We served it over white rice and I cooked up some broccoli and carrots. There were no leftovers. You can find the recipe here.

Shrimp in yellow curry sauce with rice and mixed vegetables

This entry was posted in Healthy tips, pescatarian, rice, Thai, Vegetables and tagged . Bookmark the permalink.

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