Belly Full · by Amy Flanigan★ 5.0 (4)
Thai Shrimp Curry
NUTRITION · PER SERVING20M COOK
CAL 12%·PRO 49%
CARBS 5G9% OF CAL
1G FIBER2G OTHER2G TOTAL SUGAR
FAT 13G52% OF CAL
9G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick Thai curry made with shrimp, red curry paste, and coconut milk. Silky and luscious, ready in under 20 minutes and tastes like it simmered all day.
mainthaishellfish🍳 skilletdairy freegluten free
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Nutrition & ingredients
Ingredients
serves 4- 2 teaspoons vegetable oil
- 4 scallions (, chopped, whites and greens separated)
- 1 tablespoon Thai red curry paste
- 1 pound medium shrimp (, peeled and deveined)
- 3 cloves garlic (, minced)
- salt (, to taste)
- 6 ounces coconut milk
- 1 teaspoon fish sauce ( (or Worcestershire sauce))
- 3 teaspoons lime juice
- 1/4 cup fresh parsley (, chopped)
- Cooked white rice (, for serving (skip to keep Keto-friendly))
At a glance
PER SERVING · TIME 20M
CAL 12%·PRO 49%
CARBS 5G9% OF CAL
1G FIBER2G OTHER2G TOTAL SUGAR
FAT 13G52% OF CAL
9G SAT4G 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
- 15m
- Cook
- 5m
- Sodium
- 559mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 476mg
- Calcium
- 95mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 559MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.