Chino Latino's Coconut Shrimp Curry
- Number of Servings: 3
Ingredients
10 ounces pineapple curry sauce (see below)6 ounces jumbo (U-12 size) shrimp, peeled and deveined6 ounces fresh pineapple cut into 1 cubes4 ounces red bell pepper diced into 1" pieces1/2 ounce cilantro, chopped1 ounce coconut flakes, toasted4 c. jasmine ricePineapple Curry Sauce:1 pint coconut milk1 c. crushed fresh pineapple3 T. red curry paste1/4 c. fish sauce1-1/3 T. sugar
To make sauce, combine all the ingredients in a large saucepan and heat to boiling. Simmer for 5 minutes. In a separate pan combine pineapple, red bell pepper, and shrimp. Add Pineapple Curry Sauce, cover, and simmer until shrimp is just done. Cook jasmine rice according to package instructions. Mound rice in a large serving bowl and pour shrimp with sauce over top. Garnish with chopped cilantro and toasted coconut flakes. Recipe will easily serve 2–3 people.
Number of Servings: 3
Recipe submitted by SparkPeople user SUSAN1019.
Number of Servings: 3
Recipe submitted by SparkPeople user SUSAN1019.
Nutritional Info Amount Per Serving
- Calories: 489.2
- Total Fat: 17.8 g
- Cholesterol: 42.6 mg
- Sodium: 2,288.0 mg
- Total Carbs: 66.9 g
- Dietary Fiber: 3.3 g
- Protein: 10.0 g
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