Asian Shrimp Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tablespoons peanut oil1/2 cup chopped shallots1 large red bell pepper, cut into strips2 medium carrots, shredded2 teaspoons minced garlic3 tablespoons Red Curry Paste2 tablespoons fish sauce2 teaspoons light brown sugar1 (14-ounce) can fat free coconut milk1 pound medium shrimp, peeled and deveined3 tablespoons chopped basil leaves3 tablespoons chopped fresh cilantro leavesCooked brown rice, accompanimentSprigs fresh cilantro, garnish
In a large saute pan, heat the oil over medium-high heat. Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes. Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute.
Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil. Simmer until thickened slightly, about 2 minutes. Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.
Remove from the heat and stir in the basil and cilantro.
Serve over brown rice, garnished with cilantro sprigs.
Number of Servings: 4
Recipe submitted by SparkPeople user WAZAROO.
Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil. Simmer until thickened slightly, about 2 minutes. Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.
Remove from the heat and stir in the basil and cilantro.
Serve over brown rice, garnished with cilantro sprigs.
Number of Servings: 4
Recipe submitted by SparkPeople user WAZAROO.
Nutritional Info Amount Per Serving
- Calories: 383.3
- Total Fat: 10.4 g
- Cholesterol: 174.7 mg
- Sodium: 1,024.7 mg
- Total Carbs: 40.6 g
- Dietary Fiber: 3.5 g
- Protein: 31.4 g
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