Directions:
- Heat the oil in large saute pan over medium heat.
- Add the shrimp, garlic and salt and cook until the shrimp is pink and just cooked through, about 5 minutes.
- Remove the shrimp and set aside.
- Add the chili paste and coconut ilk to pan and bring to a boil.
- Reduce heat to a simmer and cook, stirring occasionally, until thickened and reduced by half, about 5 minutes.
- Add the rice, bean sprouts, scallion, lime juice and shrimp and cook until heated through, 3 to 4 minutes.
- Serve garnished with basil leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1283.2 Kcal (5373 kJ) | ||
| Calories from fat | 272.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.26g | 47% | |
|---|---|---|---|
| Cholesterol | 65.76mg | 22% | |
| Sodium | 1834.61mg | 76% | |
| Potassium | 171.22mg | 4% | |
| Total Carbs | 229.03g | 76% | |
| Sugars | 1.49g | 6% | |
| Dietary Fiber | 1.94g | 8% | |
| Protein | 19.62g | 39% | |
| Vitamin C | 7.4mg | 12% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.6mg | 9% | |
| Calcium | 43.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 314.67 Kcal (1317 kJ) | ||
| Calories from fat | 66.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.42g | 47% | |
|---|---|---|---|
| Cholesterol | 16.13mg | 22% | |
| Sodium | 449.89mg | 76% | |
| Potassium | 41.99mg | 4% | |
| Total Carbs | 56.16g | 76% | |
| Sugars | 0.37g | 6% | |
| Dietary Fiber | 0.48g | 8% | |
| Protein | 4.81g | 39% | |
| Vitamin C | 1.8mg | 12% | |
| Iron | 0.4mg | 9% | |
| Calcium | 10.6mg | 4% | |
* 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.
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