Directions:
- In a large skillet saute red curry paste over med-hi heat until fragrant, 1 minute add coconut milk and clam juice, stirring to dissolve paste.
- Boil until thickened, about 7 minutes.
- Add shrimp and cook until they turn pink 3-4 minutes.
- Stir in cilantro, add salt& pepper to taste.
- Serve over cooked rice and garnish each dish with 2 lime wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 92.27 Kcal (386 kJ) | ||
| Calories from fat | 47.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.29g | 8% | |
|---|---|---|---|
| Cholesterol | 3.7mg | 1% | |
| Sodium | 306.54mg | 13% | |
| Potassium | 98.29mg | 2% | |
| Total Carbs | 11.12g | 4% | |
| Sugars | 2.26g | 9% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 1.41g | 3% | |
| Vitamin C | 9.4mg | 16% | |
| Iron | 0.8mg | 4% | |
| Calcium | 13.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 100.37 Kcal (420 kJ) | ||
| Calories from fat | 51.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.76g | 8% | |
|---|---|---|---|
| Cholesterol | 4.02mg | 1% | |
| Sodium | 333.44mg | 13% | |
| Potassium | 106.92mg | 2% | |
| Total Carbs | 12.1g | 4% | |
| Sugars | 2.46g | 9% | |
| Dietary Fiber | 1.09g | 4% | |
| Protein | 1.54g | 3% | |
| Vitamin C | 10.3mg | 16% | |
| Iron | 0.9mg | 4% | |
| Calcium | 15.2mg | 1% | |
* 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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