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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 87.0
  • Total Fat: 2.8 g
  • Cholesterol: 55.3 mg
  • Sodium: 281.1 mg
  • Total Carbs: 9.1 g
  • Dietary Fiber: 0.6 g
  • Protein: 7.2 g

View full nutritional breakdown of Thai Red Curry Shrimp with Jasmine Rice calories by ingredient
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Thai Red Curry Shrimp with Jasmine Rice

Submitted by: LADYIVY79

Introduction

Great low cal dinner with good protein. Great low cal dinner with good protein.
Number of Servings: 12

Ingredients

    Rice:
    1 cup jasmine rice or aromatic basmati
    2 cups water
    1/2 teaspoon salt
    Shrimp:
    1 pound shrimp, peeled and deveined, shells
    reserved
    Vegetable oil
    2 cloves garlic, smashed and finely chopped
    1 tablespoon Thai red curry paste
    1 (14-ounce) can unsweetened coconut milk
    2 kaffir lime leaves
    1 tablespoon Thai fish sauce
    2 teaspoons brown sugar
    1 lime, zested and juiced
    4 shiitake mushrooms, julienned
    1 green pepper (bell)
    1/2 cup fresh pineapple, cut into 1/2-inch dice, for garnish
    Cilantro leaves, for garnish (optional)

Tips

Can add chicken. Add a diced, cooked chicken breast or two and calculate added protein.


Directions

Directions
For the rice: Combine the rice, water, and salt in a small saucepan. Bring the water to a boil. Cover the pan and reduce the heat to medium-low and cook for 15 minutes.
For the shrimp: Place the shrimp shells in a small saucepan and cover with water. Bring to a boil and turn off the heat. Let the shells steep in the water.
Coat a large, straight-sided saute pan with vegetable oil. Bring the pan to medium-high heat. Add the garlic and red curry paste. Quickly add the coconut milk and stir to combine. Toss in the lime leaves. Add the fish sauce, brown sugar, lime zest, and juice. Bring to a boil and reduce to a simmer.
Strain the shrimp shell water through a strainer into a bowl. Measure out 1 cup and add it to the pan. Cook until the mixture has thickened to the consistency of heavy cream. Add the shrimp and mushrooms and cook until the shrimp turn pink, 3 to 4 minutes.
Fluff the cooked rice with a fork. Spoon the rice into a bowl and spoon the shrimp mixture over top. Top with green pepper, diced pineapple, and cilantro leaves.


Serving Size: Makes around 12, half cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user LADYIVY79.






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