Curry powder as we know it was
created during the British Raj as a convenient distillation of
Indian flavors. It has no fixed combination of ingredients, so
there are many blends that vary in flavor and heat. My favorite,
called Madras Curry Powder, is only mildly hot. I use it to make
Jamaican-style curry, using chicken (rather than the traditional
goat), or with Singapore noodles - rice noodles stir-fried with
green peas, onions, shrimp and scrambled eggs. I also make this
Chinese curry, a stir-fry with asparagus and shrimp. It is excellent
served over brown rice.
Chinese Shrimp Curry - Makes 4 servings
1 Tbsp. cornstarch
2 tsp. curry powder (or more, according to taste)
1/2 tsp. sugar
1 Tbsp. reduced-sodium soy sauce
3/4 cup low-sodium, fat-free chicken broth
3 tsp. canola or peanut oil, divided
8 asparagus, cut in 1-inch pieces
1 red bell pepper, seeded and diced
1/4 lb. sugar snap peas (about 20), strings on both edges removed
2 tsp. peeled ginger, grated or minced
1 large garlic clove, minced
3/4 lb. medium shrimp, peeled and deveined
3 cups hot cooked rice, preferably brown
Combine cornstarch, curry and
sugar in a small bowl. Mix in soy sauce, then chicken broth.
In a wok or heavy skillet, heat
1 tsp. oil over high heat. Add asparagus, pepper, peas, ginger
and garlic. Stir-fry until vegetables are brightly colored, about
1 minute. Transfer them onto a plate with a slotted spoon.
Heat remaining 2 tsp. oil. Add
shrimp and stir-fry until they turn pink, about 1 minute. Return
vegetables to the pan. Stir sauce mixture to recombine and pour
into the pan. Simmer gently until shrimp are white in the center,
about 2 to 3 minutes. Serve immediately over hot cooked rice.
Per serving: 334 calories, 7
g. total fat (less than 1 g. saturated fat), 43 g. carbohydrate,
24 g. protein, 5 g. dietary fiber, 375 mg. sodium.