Red Thai Coconut Curry Shrimp
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick Thai-style curry with shrimp, coconut milk, and red curry paste. Sweet, spicy, and savory flavors come together in one pan. Weeknight dinner that feels restaurant-quality.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 teaspoon oil
- 4 medium scallions (whites and greens separated, chopped)
- 1 tbsp Thai red curry paste
- 2 cloves garlic (minced)
- 1 lb shrimp (peeled and deveined)
- 6 ounces canned light coconut milk
- 2 teaspoons Asian fish sauce
- 1/4 cup fresh cilantro or scallions (chopped)
- salt to taste
- extra lime wedges (optional for serving)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 1150mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 231mg
- Calcium
- 82mg
- Iron
- 0.72mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1150MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.