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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 322.6
  • Total Fat: 17.8 g
  • Cholesterol: 42.6 mg
  • Sodium: 829.0 mg
  • Total Carbs: 29.3 g
  • Dietary Fiber: 3.3 g
  • Protein: 7.1 g

View full nutritional breakdown of Chino Latino's Coconut Shrimp Curry calories by ingredient
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Chino Latino's Coconut Shrimp Curry

Submitted by: SUSAN1019

Introduction

The intense and distinctive flavors of Thai red curry and jasmine rice have made coconut shrimp curry a favorite among customers of Chino Latino. From Todd Bolton, Chino's Executive Sous Chef.

The intense and distinctive flavors of Thai red curry and jasmine rice have made coconut shrimp curry a favorite among customers of Chino Latino. From Todd Bolton, Chino's Executive Sous Chef.


Number of Servings: 3

Ingredients

    10 ounces pineapple curry sauce (see below)
    6 ounces jumbo (U-12 size) shrimp, peeled and deveined
    6 ounces fresh pineapple cut into 1 cubes
    4 ounces red bell pepper diced into 1" pieces
    1/2 ounce cilantro, chopped
    1 ounce coconut flakes, toasted
    4 c. jasmine rice

    Pineapple Curry Sauce:
    1 pint coconut milk
    1 c. crushed fresh pineapple
    3 T. red curry paste
    1-1/3 T. sugar

    optional: (in original recipe, but I do not like the taste)
    1/4 c. fish sauce

Directions

To make sauce, combine all the ingredients in a large saucepan and heat to boiling. Simmer for 5 minutes. In a separate pan combine pineapple, red bell pepper, and shrimp. Add Pineapple Curry Sauce, cover, and simmer until shrimp is just done. Cook jasmine rice according to package instructions. Mound rice in a large serving bowl and pour shrimp with sauce over top. Garnish with chopped cilantro and toasted coconut flakes. Recipe will easily serve 23 people.


Number of Servings: 3

Recipe submitted by SparkPeople user SUSAN1019.





TAGS:  Fish |

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