1 ½ cups Thai short grain white rice
1 cup fat free half and half
1 ½ teaspoons chicken base combined with ½ cup hot water
1/2 to 1 teaspoon Thai Red Curry Paste*
1 tablespoon fish sauce
1 ½ tablespoons firmly packed brown sugar
1 pound medium/large fresh shrimp, peeled and cleaned with veins removed
1 red, yellow or orange bell pepper thinly sliced
3 cups sliced Shitake mushrooms, fresh or reconstituted
1 ½ tablespoons cornstarch mixed with an equal amount of water
1 to 2 tablespoons fresh lime juice
2 teaspoons imitation coconut extract
In a 3- to 4-quart pan bring 2 ½ cups water and rice to boil over high heat. Cover and reduce heat to low and simmer until liquid is absorbed and rice is tender to bite, about 25 to 30 minutes.
Heat a large non-stick or stick resistant frying pan or wok over medium-high heat. Pour fat free half and half, chicken broth, red curry paste, fish sauce and brown sugar into pan and stir until curry paste and sugar have dissolved and liquid is simmering.
Add peppers and mushrooms and cook for 2 minutes stirring often. Add shrimp and continue to cook an additional 3 to 5 minutes until scallops are opaque. Stirring constantly, add cornstarch/water mixture.
After sauce has thickened, about 60 seconds; reduce heat to low and stir in lime juice and extract. Taste and adjust seasonings if necessary. To serve, spoon rice into four wide shallow bowls and top equally with scallops shrimp and red curry sauce.
Yield 4 servings with rice at approximately 470 calories; 2.9 grams total fat; 0.4 gram saturated fat; 38 milligrams cholesterol; 79.6 grams carbohydrate; 3.2 grams fiber; 26.5 grams protein; 561 milligrams sodium.
Traditional recipe contains 566 calories and 18.5 grams total fat. Coconut milk contains 58 grams total fat per 1 cup serving
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