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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 405.8
  • Total Fat: 24.0 g
  • Cholesterol: 113.3 mg
  • Sodium: 192.9 mg
  • Total Carbs: 30.2 g
  • Dietary Fiber: 1.3 g
  • Protein: 17.1 g

View full nutritional breakdown of Red curry shrimp and vegies calories by ingredient
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Red curry shrimp and vegies

Submitted by: GREENHART

Introduction

hot and good! hot and good!
Number of Servings: 8

Ingredients

    Ingredients:

    *Canola Oil, 2 tbsp(remove)
    *Red Curry Paste MAE PLOY, 100 gram(s)(remove)
    *Coconut Milk, Mae Ploy, 2.75 cup(remove)
    *Veetee Basmati Rice 1/2 pkg (Curry Collection), 500 gram(s)(remove)
    *Westpac French Cut Green Beans, frozen, 2 cup(remove)
    Bird's Eye, Mixed Vegetables, Frozen, California Blend (Carrots, Brocolli, Cauliflower), 2 cup(remove)
    **shrimp, frozen precooked, 16 oz(remove)

Tips

many many variations are possible!


Directions

stir fry curry paste in oil for a couple mins
add coconut milk and stir for a couple more mins
add vegies anf cook covered on med heat about 8 mins
add rice and cook for 2 more mins
add shrimp and cover pan let steam for 4 mins with heat turned off
stir and serve

Serving Size: makes 8 servings






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