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