Photo: Swathi Handique
10-Minute Shrimp and Mushroom Thai Curry
8 ingredients
4
openrecipes
When all else fails, there's always curry to fall back on. Despite all the beautiful food you see on this blog, I do have my share of kitchen disasters (that blob of charcoal was supposed to be fri...
Estimated Nutrition (whole recipe, rough)
769
Calories
36g
Protein
42g
Fat
66g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Bell Pepper | 1 medium (119g) | 31 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 teaspoon cooking oil
- 2 tablespoons red curry paste (or more)
- 12 ounces coconut milk
- 1 red bell pepper, seeded and cut into strips
- 8 ounces fresh mushrooms (I used King Trumpet mushrooms)
- 1 pound shrimp, peeled and deveined
- 16 basil leaves (optional)
- Cooked rice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By steamykitchen ·
Recipe sourced from
openrecipes