Red Curry Shrimp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 LBS fresh peeled shrimp (large)4 CUPS fresh snap green beans1 large carrot sliced on a diagonal2.5 cups bean sprouts2 TBS grated fresh ginger2 scallions finely cut2 Chili pepper chopped (remove seeds if you don't like heat)4 Shitaki Mushrooms sliced2 Cloves finely cut garlic2 TBS red curry paste1/4 CUP coconut milk1/2 CUP vegetable broth4 TBS olive oil/Peanut oil
* Heat 2 tbs oil in wok, add green beans and carrots and cook for 1-2 minutes. Add 1/4 cup vegetable broth and cook for another 2 minutes. Remove from wok and set aside.
* Heat remaining 2 TBS oil in wok. Add ginger, garlic, and peppers, cook for 1 minute. Add curry paste and cook for another minute. Add shrimp and cover evenly. Cook for 5 minutes or until shrimp has pink color. Add coconut milk and cook for 2 minutes. Add remaining broth and cook for another 2 minutes. Add scallions, bean sprouts, and mushrooms. Let shrimp cook completely, then add green bean and carrot stir fry. Toss to cover completely, cook for a final 5 minutes. Put on plate (or bowls), sprinkle bean sprouts and some scallions for presentation and enjoy.
Serving Size: 4 Bowls
* Heat remaining 2 TBS oil in wok. Add ginger, garlic, and peppers, cook for 1 minute. Add curry paste and cook for another minute. Add shrimp and cover evenly. Cook for 5 minutes or until shrimp has pink color. Add coconut milk and cook for 2 minutes. Add remaining broth and cook for another 2 minutes. Add scallions, bean sprouts, and mushrooms. Let shrimp cook completely, then add green bean and carrot stir fry. Toss to cover completely, cook for a final 5 minutes. Put on plate (or bowls), sprinkle bean sprouts and some scallions for presentation and enjoy.
Serving Size: 4 Bowls
Nutritional Info Amount Per Serving
- Calories: 287.6
- Total Fat: 16.5 g
- Cholesterol: 53.3 mg
- Sodium: 1,249.5 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 6.1 g
- Protein: 12.0 g
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