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Shrimp and Corn Coconut Curry with Noodles
NERDS WITH KNIVES17Ingredients
30Minutes
460Calories
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Ingredients
US|METRIC
5 SERVINGS
- 12 oz. rice noodles (340g, vermicelli)
- 1 lb. shrimp (454g, peeled and deveined)
- 2 ears corn kernels (removed from the cob, or about 1½-2 cups frozen corn)
- 1 Tbsp. curry powder (mild or spicy)
- 3 Tbsp. Thai red curry paste
- 2 Tbsp. coconut oil
- 1 onion (medium, chopped, about ⅔ cup)
- 3 tsp. garlic (grated, about 3 medium cloves)
- 1 Tbsp. fresh ginger (grated, about a 2 inch piece)
- salt
- pepper
- 1 lime
- 1 Tbsp. fish sauce
- 14 oz. coconut milk
- 2 Tbsp. honey (more or less, to taste)
- 3/4 cup cilantro (mixed, basil and/or mint leaves, for garnish, optional)
- 1 lime (quartered, for garnish, optional)
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat21g105% |
| Trans Fat |
| Cholesterol140mg47% |
| Sodium600mg25% |
| Potassium540mg15% |
| Protein22g |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate39g13% |
| Dietary Fiber5g20% |
| Sugars11g |
| Vitamin A8% |
| Vitamin C35% |
| Calcium10% |
| Iron25% |
* 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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