Spicy Thai shrimp curry

Spicy Thai shrimp curry
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 135.4
  • Total Fat: 3.7 g
  • Cholesterol: 148.2 mg
  • Sodium: 715.6 mg
  • Total Carbs: 8.3 g
  • Dietary Fiber: 0.8 g
  • Protein: 16.9 g

View full nutritional breakdown of Spicy Thai shrimp curry calories by ingredient

Number of Servings: 6


    1 cup chicken broth
    1 can light coconut milk
    4 tbs tomato paste
    3 large chunks of ginger
    2 cloves chopped garlic
    1 chopped shallot
    1 tbs Sriracha (spicy Asian garlic-Chile sauce)
    1 tbsp chopped cilantro
    1 tbsp fish sauce
    1 tsp salt
    1 tbsp brown sugar
    1 red pepper sliced into strips
    1 pound of uncooked shrimp
    1 cup cooked jasmine rice


Start by peeling and de-veining your shrimp. Save the shrimp tails and skins in a separate bowl.
In a large saucepan, bring the first 11 ingredients (through brown sugar). Add the shrimp tails and skins to the liquid and simmer for about 30 minutes uncovered to let the flavors marry and the liquid reduce
When the curry broth is done, pour it through a colander into a bowl to remove the debris. Throw the debris away and return the broth to the pan and then to the stove. Add the strips of red pepper and continue to cook until the strips of pepper are tender. Turn off the stove and add the shrimp. the heat from the curry should be enough to cook the shrimp without additional heat. Stir until the shrimp are done and thoroughly pink. (about 5 minutes)
Serve over jasmine rice and top with copped cilantro.

Serve with Jasmine rice

Number of Servings: 6

Recipe submitted by SparkPeople user LAMISHRA.