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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 128.5
  • Total Fat: 5.2 g
  • Cholesterol: 110.7 mg
  • Sodium: 195.3 mg
  • Total Carbs: 7.3 g
  • Dietary Fiber: 1.5 g
  • Protein: 13.5 g

View full nutritional breakdown of Shrimp Veggie Coconut Curry calories by ingredient
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Shrimp Veggie Coconut Curry

Submitted by: GREEN_GIRL1


Number of Servings: 8

Ingredients

    1 onion chopped
    1 c bell pepper chopped
    1 c eggplant
    1 can diced tomatoes
    1 pound precooked shrimp thawed
    1.25 c coconut milk
    .25 c chicken stock
    2 tbsp olive oil
    1.5 tbsp tumeric
    1 tbsp fresh ginger grated
    2 cloves garlic
    1 tsp cumin
    1 tsp chile powder
    Salt to taste

Tips

Can serve over rice or quinoa.


Directions

Sauté veggies in olive oil, add chicken stock and spices and simmer 5 min. Add coconut milk and simmer another 10 min. Add shrimp and allow to get warm.

Serving Size: makes 6-8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user GREEN_GIRL1.






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