Directions:
- Combine first 3 ingredients in a bowl. Heat oil in a large skillet over medium-high heat. Add shrimp; cook 3 to 4 minutes or until pink, stirring occasionally. (Shrimp will not be cooked through.) Remove from skillet; set aside.
- Add bell pepper, curry paste, and curry powder to skillet. Cook for 2 minutes, stirring constantly. Stir in coconut milk, soy sauce, and brown sugar. Cook for 3 minutes or until curry paste dissolves, stirring constantly.
- Stir in shrimp; cook 2 minutes. Remove from heat. Stir in cilantro, and serve immediately in shallow bowls over hot cooked rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2398.56 Kcal (10042 kJ) | ||
| Calories from fat | 1359.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 151.05g | 232% | |
|---|---|---|---|
| Cholesterol | 394.55mg | 132% | |
| Sodium | 9911.73mg | 413% | |
| Potassium | 952.38mg | 20% | |
| Total Carbs | 214.49g | 71% | |
| Sugars | 15.68g | 63% | |
| Dietary Fiber | 10.53g | 42% | |
| Protein | 59.91g | 120% | |
| Vitamin C | 122.9mg | 205% | |
| Vitamin A | 3mg | 99% | |
| Iron | 59.4mg | 330% | |
| Calcium | 253.7mg | 25% | |
| Amount Per 100 g | |||
| Calories | 254.84 Kcal (1067 kJ) | ||
| Calories from fat | 144.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.05g | 232% | |
|---|---|---|---|
| Cholesterol | 41.92mg | 132% | |
| Sodium | 1053.09mg | 413% | |
| Potassium | 101.19mg | 20% | |
| Total Carbs | 22.79g | 71% | |
| Sugars | 1.67g | 63% | |
| Dietary Fiber | 1.12g | 42% | |
| Protein | 6.37g | 120% | |
| Vitamin C | 13.1mg | 205% | |
| Vitamin A | 0.3mg | 99% | |
| Iron | 6.3mg | 330% | |
| Calcium | 27mg | 25% | |
* 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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