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Thai Shrimp And Vegetable Curry
THE GLOBE AND MAIL21Ingredients
40Minutes
850Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups sticky rice
- 1 tsp. sea salt
- 1 zucchini
- 1 Japanese eggplant
- 2 Tbsp. vegetable oil
- 2 Tbsp. Thai red curry paste
- 1/2 cup shallots (chopped)
- 1 garlic clove (medium, grated)
- 1/2 inch ginger (knob, grated)
- 2 Tbsp. lemongrass (chopped)
- 1 lb. shrimp (shelled)
- 400 mL coconut milk (preferably organic)
- 1 tsp. lime rind (grated)
- 2 Tbsp. fish sauce
- 1 Tbsp. brown sugar
- 1 cup diced tomatoes
- 1 cup green beans (trimmed and halved)
- 1 cup snap peas
- 1 cup baby spinach (sliced)
- 1 Tbsp. lime juice
- 2 Tbsp. thai basil leaves
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NutritionView More
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850Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories850Calories from Fat310 |
| % DAILY VALUE |
| Total Fat34g52% |
| Saturated Fat22g110% |
| Trans Fat0g |
| Cholesterol170mg57% |
| Sodium1500mg63% |
| Potassium1330mg38% |
| Protein36g |
| Calories from Fat310 |
| % DAILY VALUE |
| Total Carbohydrate105g35% |
| Dietary Fiber11g44% |
| Sugars13g |
| Vitamin A45% |
| Vitamin C70% |
| Calcium15% |
| Iron40% |
* 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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