Thai Green Curry Shrimp Recipe

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Ingredients:

Serving

2 tbsp vegetable oil
2 cups diced eggplants
1/2 cup chopped white onion
1 cup thinly sliced red bell pepper
2 tsp minced garlic
2 tbsp thai green curry paste
2 tbsp lemon juice
1 (14 oz) can unsweetened coconut milk
1/2 cup fish stock or 1/2 cup chicken broth
1 1/2 lbs medium shrimp, peeled and deveined
1/2 cup chopped basil
1/4 tsp salt
2 tsp cornstarch
1 tbsp water

Directions:

In a wok or large saute pan, heat the oil over medium-high heat.
Add the onions and garlic, and cook until softened, 3 to 5 minutes.
Add the eggplant and the peppers and cook, stirring, about 4 minutes.
Add the curry paste, lemon juice and cook, stirring, for 15 seconds.
Add the coconut milk and fish stock and bring to a boil.
Lower the heat and simmer until thickened, 3 minutes.
Add the shrimp and cook until pink, about 2 minutes. Add basil.
Stir cornstarch that you mixed with the water if it needs more thickening. Remove from heat.
Serve on angel hair pasta.
Be careful with the curry paste and add to your taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	99.41 Kcal (416 kJ)
Calories from fat	66.06 Kcal
		% Daily Value*
Total Fat	7.34g	11%
Cholesterol	2.66mg	1%
Sodium	252.17mg	11%
Potassium	175.56mg	4%
Total Carbs	7.72g	3%
Sugars	3.16g	13%
Dietary Fiber	1.88g	8%
Protein	1.44g	3%
Vitamin C	35.9mg	60%
Vitamin A	0.8mg	26%
Iron	13.6mg	76%
Calcium	20mg	2%

Amount Per 100 g
Calories	76.71 Kcal (321 kJ)
Calories from fat	50.98 Kcal
		% Daily Value*
Total Fat	5.66g	11%
Cholesterol	2.05mg	1%
Sodium	194.6mg	11%
Potassium	135.48mg	4%
Total Carbs	5.96g	3%
Sugars	2.44g	13%
Dietary Fiber	1.45g	8%
Protein	1.11g	3%
Vitamin C	27.7mg	60%
Vitamin A	0.6mg	26%
Iron	10.5mg	76%
Calcium	15.5mg	2%

* 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.

Tastes

salty
savory
bitter
sweet

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