Thai Shrimp Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 medium Carrots, raw 1 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers) 3.5 cup Coconut milk (light) .5 cup (8 fl oz) Chicken Broth 3 slices (1" dia) Ginger Root 2 medium (2-1/2" dia) Onions, raw 36 medium Shrimp, raw 2 tbsp Red Curry Paste, Thai Kitchen, 1 serving = 1TBS (by KAUAICAROLANNN) 2 clove Garlic 1 tbsp Lemon grass (citronella), fresh 2 tbsp Lime Juice, juice of 1 lime
Peel and chop carrots and onions. Chop pepper.
Mince ginger and lemon grass.
Pour coconut milk and broth into instant pot.
Add all remaining ingredients except shrimp.
Stir well, close lid and set instant pot on pressure cook setting for 10 min.
When done, quick release. Add shrimp and reset pot for an additional 5 minutes.
Serve over rice.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user AURORADAWN5.
Mince ginger and lemon grass.
Pour coconut milk and broth into instant pot.
Add all remaining ingredients except shrimp.
Stir well, close lid and set instant pot on pressure cook setting for 10 min.
When done, quick release. Add shrimp and reset pot for an additional 5 minutes.
Serve over rice.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user AURORADAWN5.
Nutritional Info Amount Per Serving
- Calories: 249.5
- Total Fat: 14.5 g
- Cholesterol: 82.7 mg
- Sodium: 452.1 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 2.3 g
- Protein: 15.3 g
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