Red Curry Shrimp and Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 can (14 ounces) Thai KitchenŽ Coconut Milk2 tablespoons Thai KitchenŽ Red Curry Paste1 tablespoon brown sugar1 pound large shrimp, peeled and deveined1 cup assorted vegetables, such as snap peas, bamboo shoots and sliced red bell pepper1 12oz can of Pineapple Chunks2 tablespoons Thai KitchenŽ Premium Fish Sauce
BRING coconut milk to simmer in large skillet on medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes.
STIR in shrimp and vegetables. Cook 3 to 5 minutes or just until shrimp turn pink and vegetables are tender-crisp. Stir in basil and fish sauce.
SERVE with cooked Jasmine Rice, if desired. Garnish with additional basil and red chile slices, if desired.
Serving Size: 4 1 Cup Servings
Number of Servings: 4
Recipe submitted by SparkPeople user COREYJEP.
STIR in shrimp and vegetables. Cook 3 to 5 minutes or just until shrimp turn pink and vegetables are tender-crisp. Stir in basil and fish sauce.
SERVE with cooked Jasmine Rice, if desired. Garnish with additional basil and red chile slices, if desired.
Serving Size: 4 1 Cup Servings
Number of Servings: 4
Recipe submitted by SparkPeople user COREYJEP.
Nutritional Info Amount Per Serving
- Calories: 417.3
- Total Fat: 25.7 g
- Cholesterol: 221.0 mg
- Sodium: 1,339.9 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 2.7 g
- Protein: 27.7 g
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