Thail Red Curry & Basil Shrimp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Shrimp, raw, 100 gramsCoconut Milk 19 oz *palm sugar, 25 gram(s) Thai Red Curry, 60 gram(s) *Fish Sauce, 2 tbspBamboo Shoots Strips in Water; drained weight 150 gram(s)*Bell Pepper, Red, 1 large raw, (~150 gram)*Basil, Sweet, Fresh, 10 tbsp*Peanut Oil, 1 tbsp
In a wok or deep frying pan
- Peel and clean the shrimp; set aside
- Clean and cut red bell pepper in 2" long strips; set aside
- Fry red curry in the peanut oil for a minute or until sizzling
- Add the coconut milk, palm sugar and fish sauce and bring to a boil
- Add bamboo shoots and cook for 3-5 minutes or until coconut mixture returns to its original thickness befoe addition of bamboo shoots
- Add shrimp and cook for an additional 2 minutes or until the shrimp is pink
- Add basil leaves and red pepper, and toss for a minute
- Serve with steamed rice
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user C-FYMP.
- Peel and clean the shrimp; set aside
- Clean and cut red bell pepper in 2" long strips; set aside
- Fry red curry in the peanut oil for a minute or until sizzling
- Add the coconut milk, palm sugar and fish sauce and bring to a boil
- Add bamboo shoots and cook for 3-5 minutes or until coconut mixture returns to its original thickness befoe addition of bamboo shoots
- Add shrimp and cook for an additional 2 minutes or until the shrimp is pink
- Add basil leaves and red pepper, and toss for a minute
- Serve with steamed rice
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user C-FYMP.
Nutritional Info Amount Per Serving
- Calories: 278.5
- Total Fat: 20.4 g
- Cholesterol: 38.0 mg
- Sodium: 1,504.7 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 3.6 g
- Protein: 8.5 g
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