Shrimp Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Plump shrimp and colorful vegetables simmered in a creamy coconut red curry sauce. A quick homemade version of a restaurant favorite with the perfect blend of spice and richness.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon vegetable oil
- 1/2 cup onion (thinly sliced)
- 2 teaspoons garlic (minced)
- 2 teaspoons ginger (minced)
- 1 red bell pepper (seeded, cored and cut into strips)
- 1 green bell pepper (seeded, cored and cut into strips)
- 2 carrots (peeled and thinly sliced)
- salt and pepper to taste
- 3 tablespoons Thai red curry paste
- 1 pound medium shrimp (peeled and deveined)
- 14 ounce can coconut milk (full fat)
- 1 1/2 teaspoons brown sugar
- 1/2 cup bamboo shoots (thinly sliced)
- 3/4 cup canned baby corn (cut in half lengthwise)
- 1 tablespoon soy sauce
- 2 teaspoons lime juice
- 1 cup fresh basil leaves (Thai basil if available)
- steamed rice for serving
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 1001mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1046mg
- Calcium
- 133mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1001MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.