Photo: Swathi Handique
10-Minute Thai Shrimp Curry
8 ingredients
5 min + 5 min
4
openrecipes
My favorite shortcut dinner is Thai Curry, which I call my fast food at home. 10 Minutes is all it takes for me to get this from refrigerator to table. This is an easy recipe to customize -- any so...
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
- 12 ounces coconut milk
- 1 red bell pepper, seeded and cut into strips
- 6 ounces fresh mushrooms, sliced (I used Japanese King Trumpet Mushrooms)
- 1/2 pound uncooked, peeled shrimp
- 8 fresh basil leaves (optional)
- cooked rice, to serve
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