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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 330.6
  • Total Fat: 9.5 g
  • Cholesterol: 172.3 mg
  • Sodium: 1,406.4 mg
  • Total Carbs: 15.0 g
  • Dietary Fiber: 1.0 g
  • Protein: 44.4 g

View full nutritional breakdown of Red Thai Curry with Shrimp & Calamari calories by ingredient
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Red Thai Curry with Shrimp & Calamari

Submitted by: DSPCUTEONE

Introduction

Flavorful, spicy, Thai red curry with shrimp, calamari and bamboo shoots. Serve with brown rice or over steamed cauliflower for a low carb option. Flavorful, spicy, Thai red curry with shrimp, calamari and bamboo shoots. Serve with brown rice or over steamed cauliflower for a low carb option.
Number of Servings: 4

Ingredients

    1 can A Taste of Thai brand Lite Coconut Milk (or similar)
    1 lb Frozen Raw Shrimp (shelled & deveined)
    1 lb Frozen Raw Calamari (tubes & tentacles)
    2 8oz cans of Sliced Bamboo Shoots
    2 tbsp Thai Fish Sauce
    1 tbsp Sugar
    2 cups Fat Free Chicken Broth
    3 tbsp Thai Kitchen brand Red Curry Paste

Directions

1) Thaw Shrimp & Calamari
2) Pour Coconut Milk into a large pan & bring the milt to a boil, stirring constantly until it has separated.
3) Add Red Curry Paste to Coconut and cook for 3 minutes.
4) Add shrimp, calamari, fish sauce, and sugar to the pan. Cook 5-6 minutes until shrimp turns pink.
5) Pour chicken broth into the pan and add bamboo shoots. Bring back to a boil over medium heat and then remove from heat.
6) Serve over brown rice or steamed cauliflower for a low carb option.

Note: Chicken or Tofu may be substituted for the shrimp and calamari.

Number of Servings: 4

Recipe submitted by SparkPeople user DSPCUTEONE.






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Member Ratings For This Recipe

  • I was skeptical about these directions. Calamari was extremely overcooked as well as the shrimp. I would add chicken broth at same time as seafood, and see how it turns out. I knew calamari wouldn't need as much time as shrimp, but both were overcooked by these directions. Was$20 on this recipe!!!!! - 3/28/11

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