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Indian Shrimp Curry
June 27, 2011

Very good. I cut the fat down to about 14g per serving by using only 1 tbsp oil and substituting light coconut milk. I used fresh ginger and added about a tsp red curry paste for some extra spice. I did have to add some cornstarch to thicken the sauce a bit. Just mix water and cornstarch in a bowl before adding to avoid lumps. Crushed cashews or pistachios would be an excellent thickener as well, but I was trying to keep fat low.

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