Thai Coconut Shrimp Curry
- Number of Servings: 4
Ingredients
2 tbs. coconut oil1 medium onion, diced1 red bell pepper, diced1 pound raw peeled medium shrimp1 1/4 cups coconut milk1 tbs. red curry paste (more to taste)1 tbs. fish sauce1 tbs. low sodium soy sauce 3 cloves of garlic, mincedjuice of one lime1/2 cup unsweetened coconut flakes, toasted1/4 cup cilantro, chopped1/4 cup roasted peanuts, roughly chopped
Heat a wok and melt coconut oil. Add onion and bell pepper and cook about 4 minutes, until onions are translucent. Add shrimp and cook about 2-3 minutes, until shrimp are just turning pink. In a medium bowl, whisk together coconut milk, garlic, red curry paste, lime juice, fish sauce and soy sauce and pour into wok. Bring to a full simmer and simmer about 2 minutes. Pour into serving dish, top with toasted coconut, cilantro and peanuts and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user JAVAMAVEN1.
Number of Servings: 4
Recipe submitted by SparkPeople user JAVAMAVEN1.
Nutritional Info Amount Per Serving
- Calories: 484.2
- Total Fat: 35.2 g
- Cholesterol: 172.4 mg
- Sodium: 875.2 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 3.8 g
- Protein: 28.5 g
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