So, I said I wanted more…

So, I said I wanted more Sri Lankan-flavored low-carb, high-protein food, so I decided to experiment. This is not that, but it is quite yummy, and now that I have a batch of green chili sambol made up, I'm going to try it in a wrap and/or salad tomorrow, I think. This is a great quick lunch at home, assuming you've grilled a bunch of shrimp in advance (I do a pound, and then throw it into things all week), and have a batch of green chili sambol in your fridge. Just take two minutes to toast your naan, assemble, and eat!

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Green Chili Naan, Topped with Grilled Shrimp and Fresh Mango
(makes two light servings (200 calories each), or one hearty one (400 calories))

2 T (or to taste) green chili sambol
2 oz. chopped mango
3 oz. grilled shrimp
1 slice naan
cilantro to garnish

1. Toast naan, and assemble open-face sandwich. Would also make a cute appetizer in smaller portions, though a bit messy as mango bits fall off.

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Green Chili Sambol
(makes roughly 2 cups, keeps for a long time in the fridge)
(200 calories / cup, about 15 calories / T)

1 c. grated coconut (unsweetened; if dry, reconstitute in a few T of hot milk)
2 medium onions
6 small green Thai chilies (more or less, to taste)
1 slice ginger
2 T lime juice
1 tsp. salt
dozen or so curry leaves

Chop coarsely, and then puree all ingredients in blender with about 1/8 c. water.

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I was out of cilantro, so it's garnished here with a bit of kale, but that is just for the photo's sake. :-) The kale was unseasoned, so I took it off before eating! But you could probably do a layer of kale under the shrimp if you wanted. Or, if you want to make it richer, I am pretty sure some slices of avocado would taste great with this! May make it again soon, with avocado and cilantro, so I can photograph (and taste) it properly. :-)

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