Chili Pepper Madness · by Mike Hultquist★ 4.8 (6)
Red Curry Recipe
NUTRITION · PER SERVING40M COOK
CAL 27%·PRO 53%
CARBS 52G39% OF CAL
7G FIBER0G ADDED6G INTRINSIC39G OTHER6G TOTAL SUGAR
FAT 26G43% OF CAL
21G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant Thai red curry with shrimp and lentils in coconut milk, ready in under 30 minutes. Aromatic and spiced, it's served with rice for a complete meal.
mainthaicurryshellfishbeans🍜 wokdairy free
View the full recipe on Chili Pepper Madness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon coconut oil or vegetable oil
- 2 jalapeno peppers (chopped. Use Thai peppers or something hotter for more heat.)
- 1 small onion (chopped)
- 4 cloves garlic (chopped)
- 1 teaspoon fresh chopped ginger (chopped)
- 1 tablespoon curry powder
- 1 teaspoon paprika
- 2 tablespoons red curry paste (or more to desired taste)
- 12 ounces coconut milk (1 can)
- Salt and pepper to taste
- ½ cup lentils (rinsed)
- 1 pound shrimp (peeled and deveined)
- Juice from fresh limes + lime wedges for serving
- Chopped cilantro or parsley for serving
- 2 cups cooked rice for serving (I used coconut-lime rice! Or use noodles.)
At a glance
PER SERVING · TIME 40M
CAL 27%·PRO 53%
CARBS 52G39% OF CAL
7G FIBER0G ADDED6G INTRINSIC39G OTHER6G TOTAL SUGAR
FAT 26G43% OF CAL
21G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1333mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 683mg
- Calcium
- 119mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1333MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.