Red Thai Curry Shrimp
- Number of Servings: 4
Ingredients
2 tsp Olive oil2 tsp Sesame oil1 medium onion3 garlic cloves1 red pepper, sliced1 head broccoli, chopped into florets24 spears fresh asparagus, trimmed400 grams raw shrimp1 cup coconut milk1 cup chicken broth1 tsp Thai red curry paste4 cups hot, cooked Thai rice noodles
saute onion and garlic in oil until translucent; add veggies (except asparagus) and saute 4-6 minutes until tender.
Whisk Thai red curry paste into broth and coconut milk - make sure it is completely dissolved.
Reduce heat to medium-low, add liquid to skillet. Add shrimp and asparagus and allow to steam until cooked, approximately 5 minutes.
Serve over hot, cooked noodles.
makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SARAH.LEANNE.
Whisk Thai red curry paste into broth and coconut milk - make sure it is completely dissolved.
Reduce heat to medium-low, add liquid to skillet. Add shrimp and asparagus and allow to steam until cooked, approximately 5 minutes.
Serve over hot, cooked noodles.
makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SARAH.LEANNE.
Nutritional Info Amount Per Serving
- Calories: 486.8
- Total Fat: 14.1 g
- Cholesterol: 152.6 mg
- Sodium: 656.6 mg
- Total Carbs: 59.4 g
- Dietary Fiber: 6.9 g
- Protein: 30.4 g
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