curried shrimp with couscous or rice

Preface: Mrs Parker, yes you. I know you're not a shrimp eater, I would suggest you change the shrimp for salmon or another fish that won't easily break up such as monkfish. Monkfish would be a fabulous substitute!

The best thing about this recipe is that it took almost NO time to prep and cook!!



Ingredients:

• 1 chicken stock cube 
• 1/3 cup/75mL of mango chutney
•  1 tbsp curry paste
• 3 carrots, thinly sliced
• 1 medium onion, chopped up
• 2 red pepper chopped up into 1 inch pieces
• 1lb/454g of shrimp (or salmon, or monkfish, or other)
• 3/4 cup/175 mL low fat plain yogurt
• couscous or rice

Method:

1) Dissolve the stock cube in hot water following the instructions on the pack

2) Heat the chicken stock, chutney and curry paste in a non-stick wok or pot. 

3) Add the chopped carrot and onion, after 3 minutes add the pepper. Toss and cook for another 3 minutes.

4) Add the shrimp/fish, cover and cook for about another three minutes. 

5) Remove the pan off the heat and add the yogurt. Stir in and it's ready to serve with a side of couscous/rice and naan bread.  

Serves 6, or two with fabulous lunch leftovers. :) 

Justin enjoying the eats!