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Jessica DeWitt: "I used this recipe as a base and tweaked it to fi…" Read More
10Ingredients
10Minutes
270Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 1 tsp. crushed red pepper flakes
- 1 lemon
- 1 1/2 Tbsp. minced garlic
- 1 1/2 Tbsp. curry powder
- 1 1/4 cups light coconut milk
- 2 Tbsp. soy sauce
- 2 tsp. sugar (or to taste)
- 1/2 tsp. salt (or to taste)
- 1/2 cup fresh basil leaves ( chopped)
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NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories270Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat17g85% |
| Trans Fat |
| Cholesterol |
| Sodium760mg32% |
| Potassium330mg9% |
| Protein3g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber4g16% |
| Sugars5g |
| Vitamin A10% |
| Vitamin C45% |
| Calcium6% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(6)
Jessica DeWitt 3 years ago
I used this recipe as a base and tweaked it to fit what I actually had on hand. It turned out excellent. I served it with scallops, mussels, and zucchini over rice. This was my first time making coconut curry from scratch, and I recommend this recipe for fellow newbies.
Blanc Vieras 4 years ago
Very tasty and easy to make. I added extra coconut milk and ginger. It turned out delicious.
Gerica 4 years ago
I modified just a couple things solely based on what I had on hand, but otherwise this was very good! I added about 1.5 tsp of grated ginger at the beginning, I highly recommend doing that! I only had full fat coconut milk, so in hindsight, I shouldn’t have used the full 2 tbsp of olive oil. I added some cornstarch around the end as well (about 1.5 tbsp) to thicken the sauce. I had no basil, but added some chickpeas and spinach, served it over rice and it was delicious!!
Danne 6 years ago
I used it as a base for shrimp and rice. Everyone served LOVED it. I didn't follow the instructions on how to add and cook it. I just dumped everything in together and stirred while it simmered a while. Next time, I will add some thickener to it but HOT DANG! It was GREAT!
Nancy McCaughey 7 years ago
Very good but a little salty. Might consider making without salt as soy sauce already salted enough. Otherwise excellent base for many recipes