Thai Coconut Shrimp Curry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 484.2
  • Total Fat: 35.2 g
  • Cholesterol: 172.4 mg
  • Sodium: 875.2 mg
  • Total Carbs: 15.1 g
  • Dietary Fiber: 3.8 g
  • Protein: 28.5 g

View full nutritional breakdown of Thai Coconut Shrimp Curry calories by ingredient
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Excellent Low Carb entree! Excellent Low Carb entree!
Number of Servings: 4


    2 tbs. coconut oil
    1 medium onion, diced
    1 red bell pepper, diced
    1 pound raw peeled medium shrimp
    1 1/4 cups coconut milk
    1 tbs. red curry paste (more to taste)
    1 tbs. fish sauce
    1 tbs. low sodium soy sauce
    3 cloves of garlic, minced
    juice of one lime
    1/2 cup unsweetened coconut flakes, toasted
    1/4 cup cilantro, chopped
    1/4 cup roasted peanuts, roughly chopped


Heat a wok and melt coconut oil. Add onion and bell pepper and cook about 4 minutes, until onions are translucent. Add shrimp and cook about 2-3 minutes, until shrimp are just turning pink. In a medium bowl, whisk together coconut milk, garlic, red curry paste, lime juice, fish sauce and soy sauce and pour into wok. Bring to a full simmer and simmer about 2 minutes. Pour into serving dish, top with toasted coconut, cilantro and peanuts and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user JAVAMAVEN1.

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