Asian Shrimp Curry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 383.3
  • Total Fat: 10.4 g
  • Cholesterol: 174.7 mg
  • Sodium: 1,024.7 mg
  • Total Carbs: 40.6 g
  • Dietary Fiber: 3.5 g
  • Protein: 31.4 g

View full nutritional breakdown of Asian Shrimp Curry calories by ingredient
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Introduction

To make fat free coconut milk in this yummy recipe, add 1 tablespoon coconut extract to 14 ounces of skim milk. To make fat free coconut milk in this yummy recipe, add 1 tablespoon coconut extract to 14 ounces of skim milk.
Number of Servings: 4

Ingredients

    2 tablespoons peanut oil
    1/2 cup chopped shallots
    1 large red bell pepper, cut into strips
    2 medium carrots, shredded
    2 teaspoons minced garlic
    3 tablespoons Red Curry Paste
    2 tablespoons fish sauce
    2 teaspoons light brown sugar
    1 (14-ounce) can fat free coconut milk
    1 pound medium shrimp, peeled and deveined
    3 tablespoons chopped basil leaves
    3 tablespoons chopped fresh cilantro leaves
    Cooked brown rice, accompaniment
    Sprigs fresh cilantro, garnish

Directions

In a large saute pan, heat the oil over medium-high heat. Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes. Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute.

Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil. Simmer until thickened slightly, about 2 minutes. Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.

Remove from the heat and stir in the basil and cilantro.

Serve over brown rice, garnished with cilantro sprigs.

Number of Servings: 4

Recipe submitted by SparkPeople user WAZAROO.

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