Shrimp In Thai Coconut Curry Sauce
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Foodie Crush · by Heidi Larsen★ 4.3 (436)

Shrimp In Thai Coconut Curry Sauce

NUTRITION · PER SERVING30M COOK
CAL 22%·PRO 44%
CARBS 17G16% OF CAL
3G FIBER9G SUGAR5G OTHER
FAT 33G68% OF CAL
16G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Shrimp and peppers in a creamy Thai coconut curry sauce flavored with peanut butter and red curry paste. Ready in 30 minutes.

mainthaishellfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 pound jumbo shrimp (, peeled and deveined, tail on)
  • 4 tablespoons vegetable oil (, divided)
  • 2 cloves garlic (, minced or pressed)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon red chili flakes
  • 1/2 onion (, peeled and sliced)
  • 1/2 red bell pepper (, seeded and sliced)
  • 1/2 orange bell pepper (, seeded and sliced)
  • 1/2 yellow bell pepper (, seeded and sliced)
  • 1 cup coconut milk
  • 4-6 tablespoons high quality fish sauce (, start with 4 tablespoons and add more to taste)
  • 2 tablespoons peanut butter
  • 2 tablespoons red curry paste
  • 2 tablespoons lime juice (, about 1/2 large lime, juiced)
  • 1 tablespoon brown sugar
  • 2 teaspoons ground ginger
  • 2 tablespoons basil leaves (, chopped)
  • 2 tablespoons cilantro (, chopped)
  • 1 green onion (, chopped)
  • Red jalapeno pepper (, thinly sliced (optional))
PREP
15M
SODIUM
2687MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.