Shrimp Curry with Root Vegetables

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 186.5
  • Total Fat: 6.5 g
  • Cholesterol: 86.1 mg
  • Sodium: 261.1 mg
  • Total Carbs: 18.5 g
  • Dietary Fiber: 4.0 g
  • Protein: 13.7 g

View full nutritional breakdown of Shrimp Curry with Root Vegetables calories by ingredient


Introduction

A lovely curry with sweet root vegetables, not too spicy A lovely curry with sweet root vegetables, not too spicy
Number of Servings: 8

Ingredients

    16 oz Shrimp, raw
    4 medium Carrots, sliced
    1 large Onions, diced
    1 sweetpotato, cubed
    4 tsp A Taste of Thai - Red Curry Paste (by LISAG418)
    1 tbsp Olive Oil
    1.5 cup Coconut milk (light)
    3 cup Butternut Squash, cubed
    1 cup vegetable stock
    3 clove Garlic, minced

Directions

Saute onion in oil 3 min. Add diced carrots & garlic. Cook 5 min, stirring frequently. Add coconut milk, stock, butternut squash and sweet potato. Cover, summer for 20 min.

Delicious served over rice.

Serving Size: Makes 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user TERRESTA.