Red Curry Shrimp and Vegetables

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 417.3
  • Total Fat: 25.7 g
  • Cholesterol: 221.0 mg
  • Sodium: 1,339.9 mg
  • Total Carbs: 19.1 g
  • Dietary Fiber: 2.7 g
  • Protein: 27.7 g

View full nutritional breakdown of Red Curry Shrimp and Vegetables calories by ingredient


Introduction

This is a slightly healthier version of a standard recipe. The recipe calls for a can of coconut milk. but if you can find light coconut milk it will eliminate even more of the bad stuff without losing much of the flavor. Serve with jasmin or brown rice. This is a slightly healthier version of a standard recipe. The recipe calls for a can of coconut milk. but if you can find light coconut milk it will eliminate even more of the bad stuff without losing much of the flavor. Serve with jasmin or brown rice.
Number of Servings: 4

Ingredients

    1 can (14 ounces) Thai KitchenŽ Coconut Milk
    2 tablespoons Thai KitchenŽ Red Curry Paste
    1 tablespoon brown sugar
    1 pound large shrimp, peeled and deveined
    1 cup assorted vegetables, such as snap peas, bamboo shoots and sliced red bell pepper
    1 12oz can of Pineapple Chunks
    2 tablespoons Thai KitchenŽ Premium Fish Sauce

Directions

BRING coconut milk to simmer in large skillet on medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes.

STIR in shrimp and vegetables. Cook 3 to 5 minutes or just until shrimp turn pink and vegetables are tender-crisp. Stir in basil and fish sauce.

SERVE with cooked Jasmine Rice, if desired. Garnish with additional basil and red chile slices, if desired.

Serving Size: 4 1 Cup Servings

Number of Servings: 4

Recipe submitted by SparkPeople user COREYJEP.