Thai Coconut Curry seafood
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
16 oz Shrimp, raw peeled and devines8 oz frozen mixed seafood-shrimp, calamari,mussels (by .5 pepper, large Yellow Peppers,sliced.5 large red peppers , sliced.25 pepper Jalapeno Peppers ,chopped.5 large Onions, raw, sliced3 clove Garlic ,minced1 serving Water Chestnuts, Geisha 0.5 cup Geisha Sliced Bamboo Shoots1 tsp Ginger Root grated2 tbsp Condiments, Thai Kitchen Red Curry Paste1.75 cup HOKAN Coconut Milk LIte1.75 cup Canned Goods: Thai Kitchen Organic Coconut Milk170 grams Rice Noodles ,cooked2 tbsp Extra Virgin Olive Oil 0.5 cup Peas, frozen 25 grams Cilantro, raw ,chopped for garnish
add oil to pan fry shrimp until pink ,sprinkle with salt and pepper remove and set aside add more oil if needed fry onion peppers until soft add garlic ginger and curry paste and seafood mix cook 5 min while stirring add the coconut milks, add shrimp and the cooked noodles heat through and sprinkle chopped cilantro over.serve as is or add a side of rice.
Serving Size: makes 7 -8 servings
Number of Servings: 7
Recipe submitted by SparkPeople user INGMARIE.
Serving Size: makes 7 -8 servings
Number of Servings: 7
Recipe submitted by SparkPeople user INGMARIE.
Nutritional Info Amount Per Serving
- Calories: 359.1
- Total Fat: 19.4 g
- Cholesterol: 204.8 mg
- Sodium: 357.6 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 2.3 g
- Protein: 24.0 g
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