Directions:
- Prepare Jasmine rice according to package instructions.
- While rice is cooking, heat coconut milk, all seasonings and garlic in large non-stick pan over medium heat until garlic is tender.
- Cut red and green bell peppers into wide strips.
- Add tomato puree and pepper strips to pan and continue cooking until peppers are near tender.
- Add shrimp to pan and continue cooking until shrimp are pink and cooked through.
- Serve over jasmine rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 992.28 Kcal (4154 kJ) | ||
| Calories from fat | 292.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.52g | 50% | |
|---|---|---|---|
| Cholesterol | 65.76mg | 22% | |
| Sodium | 1364.66mg | 57% | |
| Potassium | 1257.92mg | 27% | |
| Total Carbs | 158.44g | 53% | |
| Sugars | 15.82g | 63% | |
| Dietary Fiber | 7.85g | 31% | |
| Protein | 19.27g | 39% | |
| Vitamin C | 144.4mg | 241% | |
| Vitamin A | 3mg | 99% | |
| Iron | 52.9mg | 294% | |
| Calcium | 108.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 156.93 Kcal (657 kJ) | ||
| Calories from fat | 46.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.14g | 50% | |
|---|---|---|---|
| Cholesterol | 10.4mg | 22% | |
| Sodium | 215.83mg | 57% | |
| Potassium | 198.94mg | 27% | |
| Total Carbs | 25.06g | 53% | |
| Sugars | 2.5g | 63% | |
| Dietary Fiber | 1.24g | 31% | |
| Protein | 3.05g | 39% | |
| Vitamin C | 22.8mg | 241% | |
| Vitamin A | 0.5mg | 99% | |
| Iron | 8.4mg | 294% | |
| Calcium | 17.2mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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