Wednesday, September 16, 2015

California Grape and Prawn Curry Soup

California Grape and Prawn Curry  Soup

2 Tablespoons of Extra Virgin Olive Oil

1 Tablespoon of The Olive Oil Pantry Coconut Balsamic Vinegar

½ cup of Silk Coconut Milk

1 lime (from Farmer’s Market)

1 to 2 Tablespoons of Mild green curry paste (such as Golden Curry Sauce Mix, found at Savemart)

1 12 ounce frozen package of Garlic Herb Shrimp Scampi (found at Walmart in the frozen food aisle)

1 teaspoon of basil flakes

2 dashes of ginger

1 cup of chicken broth

1 cup of California grapes, halved

1 cup of red onion


Directions: Heat oils in a large skillet over medium heat. Add red onion and cook until onion is softened, about four minutes, next add coconut milk, curry, chicken broth and bring to a simmer; cook uncovered until slightly thickened. Add prawns (or the Garlic Herb Shrimp Scampi), basil, ginger, and halved grapes as well as lime juice. May add more chicken broth (if you want a soup) or substitute canned unsweetened coconut milk (instead of fresh coconut milk) if you want a thicker consistency and serve over white rice. Fresh basil as well as fresh ginger also works in this recipe, if in season and available. One skillet recipe, easy and healthy meal in minutes.