Nutrition Facts
  Servings Per Recipe: 4
  Serving Size: 1 serving
Amount Per Serving
  Calories 197.5
  Total Fat 6.1 g
      Saturated Fat 2.1 g
      Polyunsaturated Fat 1.4 g
      Monounsaturated Fat 1.6 g
  Cholesterol 172.3 mg
  Sodium 1,207.4 mg
  Potassium 522.5 mg
  Total Carbohydrate 9.2 g
      Dietary Fiber 0.5 g
      Sugars 0.9 g
  Protein 25.6 g
  Vitamin A 13.5 %
  Vitamin B-12 21.9 %
  Vitamin B-6 11.6 %
  Vitamin C 13.3 %
  Vitamin D 43.1 %
  Vitamin E 7.4 %
  Calcium 8.2 %
  Copper 17.0 %
  Folate 5.2 %
  Iron 18.5 %
  Magnesium 12.5 %
  Manganese 8.3 %
  Niacin 15.1 %
  Pantothenic Acid     4.4 %
  Phosphorus     25.4 %
  Riboflavin 3.4 %
  Selenium 62.1 %
  Thiamin 3.9 %
  Zinc 9.6 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Thai Red Curry Shrimp w/ coconut broth

View the full Thai Red Curry Shrimp w/ coconut broth Recipe & Instructions
Submitted by: LESLIE511

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Thai Red Curry Shrimp w/ coconut broth

120 calories of Shrimp, raw, (4 oz)

22 calories of Shallots, (3 tbsp chopped)

20 calories of Canola Oil, (0.50 1tsp)

20 calories of Lite Coconut Milk, (0.13 cup)

7 calories of Campbell's low sodium chicken broth, (0.50 cup)

6 calories of Red Curry Paste, (0.25 tbsp)

2 calories of Scallions, raw, (0.50 medium (4-1/8" long))

1 calories of Lime Juice, (0.13 lime yields)

0 calories of Salt, (0.25 tsp)

0 calories of Cilantro, raw, (2 tbsp)


Nutrition & Calorie Comments  

This was good...I added string beans and peppers. The spinach wasn't listed on the ingredients so I didn't realize to buy it. Made one batch with chicken for my husband. Found it a little watery though. Also the portions are a small. Not the same as thai take-out, but neither are the calories! Submitted by:
NEWBALANCED
(8/3/08)
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I have made a version of this with chicken breast and squash. I absolutly love it! This sauce is very versitale and incredibaly flavorful, lots of bang for your calorie buck. This can also be done if you layer veggies under meat, wrap it all in foil and bake at 400 degrees for 22 min. Submitted by:
CARE211
(5/13/07)
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