Thai Shrimp Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender shrimp and roasted butternut squash simmered in a creamy coconut-based red curry sauce with fresh herbs. Fragrant and flavorful, impressive enough for company yet quick enough for weeknight cooking.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 small onion (finely chopped)
- 2 large garlic cloves (minced)
- 1 tablespoon fresh ginger (minced)
- 1 large red bell pepper (diced)
- 1 tablespoon oil (for frying)
- 14 ounces can coconut milk (full fat or light)
- 1/4 cup tomato paste (low sodium)
- 4 teaspoons red curry paste
- 1 tablespoon maple syrup or honey
- 2 teaspoons fish sauce
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound raw shrimp (peeled, deveined and tails off)
- 1 pound butternut squash or sweet potatoes (cut into 1-inch cubes)
- 3 tablespoons cilantro (finely chopped)
- 1 lime (for serving)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 489mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 840mg
- Calcium
- 97mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 489MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.