Thai Shrimp and Vegetable Curry Recipe

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Thai Shrimp and Vegetable Curry
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Ingredients:

Directions:

  1. In a large deep skillet, heat oil and add onions, garlic and chopped chillies and cook for 1-3 minutes.
  2. If you are sensitive to volatile odors from heated chillies, just add them when you add the coconut milk, but in any case, vent the cooking area.
  3. Add the zucchini, mushrooms, and bell pepper to the pan, cooking until they are half-tender.
  4. Add coconut milk, curry paste, lime leaves, Splenda and fish sauce, stirring mixture until curry paste mingles with the coconut milk.
  5. Reduce heat, cover and simmer for 15-20 minutes or until vegetables are mostly cooked through.
  6. Add shrimp to the pan and stir over medium heat, uncovered, until shrimp become pink but are not curled too tightly (tightness makes them tough).
  7. Either stir basil into the curry or use as a garnish, whichever you prefer.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 670.03 Kcal (2805 kJ)
Calories from fat 461.51 Kcal
% Daily Value*
Total Fat 51.28g 79%
Cholesterol 65.76mg 22%
Sodium 2049.92mg 85%
Potassium 684.99mg 15%
Total Carbs 45.3g 15%
Sugars 6.86g 27%
Dietary Fiber 5.03g 20%
Protein 13.9g 28%
Vitamin C 54.5mg 91%
Vitamin A 0.8mg 26%
Iron 17.1mg 95%
Calcium 71.8mg 7%
Amount Per 100 g
Calories 186.37 Kcal (780 kJ)
Calories from fat 128.37 Kcal
% Daily Value*
Total Fat 14.26g 79%
Cholesterol 18.29mg 22%
Sodium 570.18mg 85%
Potassium 190.53mg 15%
Total Carbs 12.6g 15%
Sugars 1.91g 27%
Dietary Fiber 1.4g 20%
Protein 3.87g 28%
Vitamin C 15.2mg 91%
Vitamin A 0.2mg 26%
Iron 4.7mg 95%
Calcium 20mg 7%

* 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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Recipe Tags

Weightwatchers Points

  • 16.9
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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