Quick Shrimp Curry

Name: Quick Shrimp Curry
Ingredients: 1 tablespoon vegetable oil; 1 medium onion, cut into thin wedges (about 1 1/4 cups); 3 garlic cloves, minced; 1 tablespoon minced fresh ginger; 2 teaspoons curry powder; 1 cup fat-free, reduced-sodium chicken broth; 1/2 cup canned diced tomatoes, undrained; 1 pound red potatoes, cut into 1/4-inch pieces (about 2 1/3 cups); 1/4 teaspoon salt; 1 (12-ounce) package frozen peeled and cooked shrimp, thawed; 1 (10-ounce) package frozen green peas, thawed (about 2 1/3 cups); 2 tablespoons minced fresh cilantro

12 ingredients

3 steps

Ingredients

1 tablespoon vegetable oil
1 medium onion, cut into thin wedges (about 1 1/4 cups)
3 garlic cloves, minced
1 tablespoon minced fresh ginger
2 teaspoons curry powder
1 cup fat-free, reduced-sodium chicken broth
1/2 cup canned diced tomatoes, undrained
1 pound red potatoes, cut into 1/4-inch pieces (about 2 1/3 cups)
1/4 teaspoon salt
1 (12-ounce) package frozen peeled and cooked shrimp, thawed
1 (10-ounce) package frozen green peas, thawed (about 2 1/3 cups)
2 tablespoons minced fresh cilantro

Directions

1

Heat oil in a large nonstick skillet. Add onion, and cook, stirring constantly, over medium heat until tender and golden, about 7 minutes. Add garlic, ginger, and curry powder; cook, stirring constantly, about 1 minute.
2

Add broth and next 3 ingredients. Bring to a boil. Cover, reduce heat, and cook, stirring once, about 15 minutes or until potato is tender.
3

Stir in shrimp and peas; cook, uncovered, about 4 minutes or until shrimp and peas are thoroughly heated. Stir in cilantro. Serve immediately in individual serving bowls.