Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
292
Calories
33g
Protein
15g
Fat
11g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Shrimp | 100g cooked | 99 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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 cup Red Curry Cambogee
- 6 prawns -- in the shell
- 2 tablespoons tomato paste
- 1 tablespoon peanuts -- chopped
- 1 cup cooked spinach
- 12 fresh basil leaves
- 1 tablespoon chile paste
- 1 teaspoon fresh ginger root -- minced
Directions
1
Combine the curry Cambogee, prawns, tomato paste, and peanuts.
2
Bring to a boil, reduce the heat, and simmer about 5 to 7 minutes.
3
Cover the bottom of a heated plate with the spinach in an even layer.
4
Remove the prawns from the sauce and shell them. Arrange them on the spinach.
5
Stir the basil and chile paste into the sauce and pour over the prawns. Sprinkle with fresh ginger and serve.
6
Category:Cambodian Recipes
7
Category:Cambodian Meat Dishes
Recipe sourced from
fandom