Red Curry With Shrimp, Zucchini, And Carrot Recipe
Recipe By Serious Eats
When it comes to convenient pantry staples to have on hand for a quick meal, a can of good thai curry paste ranks up there with bacon and kimchi. Grab a can of coconut milk and whatever happens to be in the fridge, and twenty minutes later you have a stunningly spicy dinner waiting for you.
5
11 Rating -
Rate
20minstotal
20m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Red Curry With Shrimp, Zucchini, And Carrot Recipe
- 1/4 can Coconut milk
- 1 tablespoon Red Curry Paste
- 1/4 inch 2 small zucchini, cut into cubes
- 0.13 inch 2 small carrots, peeled, ends trimmed, cut into
- 1/4-1/2 Jalapeaos, stemmed, seeded, and sliced
- 0.13 cup Fresh or frozen peas
- 1/2 tablespoon Asian Fish Sauce
- 1/2 tablespoon Palm sugar or brown sugar
- 0.13 cup Low sodium chicken stock or water
- 2 ounce Shrimp, Peeled And Deveined
- As required Handful cilantro, stems removed, chopped
- 0.13 Handful mint leaves, stems removed, chopped
Nutrition
value
value
228
calories per serving
11 g Fat17 g Protein14 g Carbs2 g FiberOther
Current Totals
- Fat11g
- Protein17g
- Carbs14g
- Fiber2g
MacroNutrients
- Carbs14g
- Protein17g
- Fiber2g
Fats
- Fat11g
Vitamins & Minerals
- Calcium51mg
- Iron1mg
- Vitamin A111mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B930mcg
- Vitamin B121mcg
- Vitamin C12mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium37mg
- Manganese< 1mg
- Phosphorus176mg
- Selenium28mcg
- Zinc1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Serious Eats