Thai curry with shrimp and sweet potatoes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 379.0
- Total Fat: 12.8 g
- Cholesterol: 86.1 mg
- Sodium: 375.3 mg
- Total Carbs: 48.6 g
- Dietary Fiber: 2.3 g
- Protein: 16.9 g
View full nutritional breakdown of Thai curry with shrimp and sweet potatoes calories by ingredient
Introduction
Based on a couple of recipes as guides and what I had on hand. Tastes so much like the curry at our favorite local restaurant, and so easy!This can easily be made vegetarian by omitting the shrimp and fish sauce, though the fish sauce does add distinct Thai flavor. Based on a couple of recipes as guides and what I had on hand. Tastes so much like the curry at our favorite local restaurant, and so easy!
This can easily be made vegetarian by omitting the shrimp and fish sauce, though the fish sauce does add distinct Thai flavor.
Number of Servings: 4
Ingredients
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1 14 oz. can coconut milk (can use light)
1/3 cup water
1 Tbsp. Panang curry paste (or to taste)
Peel of 1 lime, grated or finely chopped (about 2 tsp.)
1-inch piece fresh ginger root, grated
1 Tbsp. Tiparos Fish Sauce
1 sweet potato (about 5" long), peeled and cubed
1/2 lb. raw shrimp
4 Tbsp. cilantro, chopped
1 cup Jasmine rice, prepared according to package directions
Directions
Prepare 1 cup (dry) of Jasmine rice according to package directions.
Meanwhile, pour half the can of coconut milk into a large saucepan and bring to a boil. Cook for about 5-6 minutes, stirring occasionally. (Be careful - the natural fat in the coconut milk can make this splatter!) Add Panang curry paste and stir well to break up the thick paste; cook for about 2-3 minutes.
Add rest of coconut milk, water, lime peel, ginger and fish sauce, and stir. Carefully add cubed sweet potato and cook over medium heat for about 10-15 minutes, until sauce starts to thicken and sweet potatoes are tender.
Add shrimp and cook for 2-3 minutes more until shrimp just turn opaque. Remove from heat and stir in cilantro.
Serve curry in bowls over Jasmine rice. Garnish with fresh lime juice (use the lime you used for the peel) and Sriracha hot sauce if desired.
Make 4 servings.
Serving Size: Make 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user GIRANIMAL.
Meanwhile, pour half the can of coconut milk into a large saucepan and bring to a boil. Cook for about 5-6 minutes, stirring occasionally. (Be careful - the natural fat in the coconut milk can make this splatter!) Add Panang curry paste and stir well to break up the thick paste; cook for about 2-3 minutes.
Add rest of coconut milk, water, lime peel, ginger and fish sauce, and stir. Carefully add cubed sweet potato and cook over medium heat for about 10-15 minutes, until sauce starts to thicken and sweet potatoes are tender.
Add shrimp and cook for 2-3 minutes more until shrimp just turn opaque. Remove from heat and stir in cilantro.
Serve curry in bowls over Jasmine rice. Garnish with fresh lime juice (use the lime you used for the peel) and Sriracha hot sauce if desired.
Make 4 servings.
Serving Size: Make 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user GIRANIMAL.
Member Ratings For This Recipe
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PARTICLEGIRL22
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FELLGARTH