Woman’s World USA – August 12, 2019

This tasty dish, easy to make

with store-bought curry paste,

gives dinner a beachy vibe

Servings: 6. Active time: 20 min. Tot al

time: 40 min. Calories: 362 Protein: 20g

Fat: 13g (6g sat.) Chol.: 142mg Carbs.: 41g

Sodium: 838mg Fiber: 2g Sugar: 6g

Thai-Spiced Shrimp

and Coconut Rice

Servings: 4. Active time: 20 min. Tot al

time: 35 min. + grill prep time. Calories:

251 Protein: 35g Fat: 5g (1g sat.) Chol.: 94mg

Carbs.: 14g Sodium: 283mg Fiber: 2g Sugar: 12g

Servings: 4. Active time: 20 min. Tot al

time: 20 min. Calories: 347 Protein: 29g

Fat: 18g (4g sat.) Chol.: 71mg Carbs.: 16g

Sodium: 477mg Fiber: 1g Sugar: 12g

Blueberries and beef? You

bet! The tangy-sweet fruit

pairs well with the deli meat’s

deep flavor in this almost-

instant dinner salad

Roast Beef and

Blueberry Salad

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1 (13.5 oz.) can light coconut milk
1 cup jasmine rice
3 Tbs. red Thai curry paste
1 tsp. grated lime zest
2 Tbs. lime juice
(^1) ⁄ 2 tsp. salt
2 Tbs. oil
1 lb. sweet potatoes, peeled,
cut into 2^1 ⁄^2 "x^1 ⁄^2 " pieces
11 ⁄ 2 cups cherry tomatoes, halved
2 scallions, cut into ½" pieces
11 ⁄ 2 lbs. peeled, deveined extra-jumbo
shrimp
(^1) ⁄ (^2) cup cilantro leaves
(^1) ⁄ 4 cup unsweetened coconut flakes
Lime wedges
1 pkg. (5 oz.) mixed baby salad
greens
1 lb. thickly sliced deli roast beef
11 ⁄ 3 cups blueberries
2 Tbs. blueberry jam or preserves,
stirred
2 Tbs. balsamic vinegar
1 tsp. Dijon mustard
(^1) ⁄ 4 tsp. salt
(^1) ⁄ 8 tsp. pepper
(^1) ⁄ (^4) cup olive oil
(^) In pot, bring coconut milk and^1 ⁄ 2 cup
water to a boil over medium-high heat.
Add rice and cover. Reduce heat to
medium-low and cook until liquid is
absorbed and rice is tender, 15 min.
Remove from heat. Stir in 2 Tbs. curry
paste, lime zest, lime juice and salt;
cover and reserve.
(^) In large serving bowl, toss salad
greens, roast beef and blueberries.
(^) In small bowl, whisk together blue-
berry jam, vinegar, Dijon mustard,
salt and pepper until salt dissolves;
whisk in oil until blended. Reserve.
Divide salad among 4 individual serv-
ing plates. Drizzle with dressing.
(^) In bowl, combine balsamic vinegar,
maple syrup, olive oil, minced garlic,
ginger and^1 ⁄ 2 tsp. salt. Add chicken
breast halves; turn to coat. Cover and
let marinate 30 min.
(^3) ⁄ (^4) tsp. salt
4 boneless, skinless chicken
breast halves (about 1^1 ⁄ 2 lbs.)
2 large peaches, pitted and diced
(^1) ⁄ 4 cup chopped red onion
1 Tbs. lemon juice
2 Tbs. chopped fresh basil
Additional basil leaves, extra-virgin
olive oil and balsamic vinegar
(^) Meanwhile, in large nonstick skillet,
heat 1 Tbs. oil over medium heat. Add
potatoes; cook, stirring often, until
browned, 7 min. Add tomatoes. Reduce
heat to medium-low. Cover; cook until
potatoes are tender, 5 min. Stir in rice
and scallions; transfer to platter. Cover.
(^) Toss shrimp with remaining curry
paste. Wipe sk illet clean ; heat over
medium-high heat. Add remaining oil;
when hot, add shrimp. Cook, stirring,
until opaque, 3–4 min. Transfer shrimp
to rice; sprinkle with cilantro and coco-
nut flakes. Serve with lime wedges.
(^) Meanwhile, heat grill to medium. In
serving bowl, combine diced peaches,
chopped red onion, lemon juice and
remaining salt; reserve.
(^) Remove chicken from marinade; pat
chicken dry. Grill, turning once, until
no longer pink in centers, 6 – 8 min.
per side. Stir chopped basil into peach
mixture; serve with chicken. If desired,
sprinkle with basil leaves and drizzle
with oil and vinegar.