Rasa Malaysia · by Rasa Malaysia
Red Curry Shrimp
NUTRITION · PER SERVING20M COOK
CAL 13%·PRO 35%
CARBS 11G16% OF CAL
1G FIBER3G OTHER6G TOTAL SUGAR
FAT 18G60% OF CAL
7G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Plump shrimp and crisp bell peppers in a rich, creamy red curry coconut broth. A quick, restaurant-quality weeknight dinner ready in 20 minutes.
mainthaishellfish🥄 saucepandairy freegluten free
View the full recipe on Rasa Malaysia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2 tablespoons oil
- 1½ tablespoons red curry paste
- ½ small red bell pepper (cut into thick strips)
- ½ small yellow bell pepper (cut into thick strips)
- 12.35 oz shrimp (peeled and deveined)
- 1 cup water
- 1½ tablespoon fish sauce (or to taste)
- 2 teaspoon sugar (or to taste)
- ¼ cup coconut cream
- 3 Thai red chilies (slightly bruised, optional)
- cilantro leaves (for garnishing)
At a glance
PER SERVING · TIME 20M
CAL 13%·PRO 35%
CARBS 11G16% OF CAL
1G FIBER3G OTHER6G TOTAL SUGAR
FAT 18G60% OF CAL
7G SAT11G 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
- 10m
- Sodium
- 1656mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 335mg
- Calcium
- 79mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1656MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.