Sauteed Prawns in an Indian Curry Sauce, Served with a Mint, Lime and Crushed Almond Brown Rice

I absolutely love Indian food. This is a light take on a prawn curry. I make my own curry sauce, saute it in prawns, but if you have a preference for another seafood or even for chicken, I know it would be just as flavorful. Serve it over the whole grain brown rice, tossed with minced mint, chopped almonds (the Cuisinart is your best bet to make the pieces small enough and consistent) and the juice of one lime.

Serve the prawn curry over the rice with a heavy dose of the sauce. It is fantastic with a simple green salad with a peanut vinaigrette.

Sauteed Prawns in an Indian Curry Sauce
1 lb. shrimp (I prefer 41-50...ie. 41 to 50 per pound), sauteed
Curry Sauce (Recipe follows)

Curry Sauce

1 teaspoon dark sesame oil, divided
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped green onions
1 teaspoon curry powder
2 teaspoons red curry paste
1/2 teaspoon ground cumin
4 teaspoons low-sodium soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14-ounce) can light coconut milk
2 tablespoons chopped fresh cilantro
Blend all ingredients.

Brown Rice with Mint and Almonds

1 cup Brown Rice (cooked appropriately with 1-1 3/4 ratio of rice to water on the stove at medium until the rice absorbs the water)
1/2 cup of fresh mint, minced
1/2 cup of roasted almonds, chopped finely
Combine all ingredients.

Saute the prawns in the Curry Sauce and serve over the Brown Rice with Mint and Almonds.
Serves: 4