Directions:
- Place the shrimp and ginger in a bowl. Cover and leave to marinate for 30 minutes.
- In a shallow frying pan, heat the oil over a medium-high heat, then add the onion and baby corn.
- Fry for 5 mins, then stir in the thai curry paste. Continue to cook for a further 5 mins, then add the coconut milk.
- Reduce the heat and simmer ently for 10 mins or until the sauce has thickened slightly.
- Stir in the shrimp and cook for 3 mins until pink.
- Meanwhile, cook the pasta according to pack instructions. Drain, stir through the spinach to wilt, then toss into the sauce.
- Divide between the serving bowls and garnish wih a wedge of lime.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 803.95 Kcal (3366 kJ) | ||
| Calories from fat | 394.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.84g | 67% | |
|---|---|---|---|
| Cholesterol | 46.14mg | 15% | |
| Sodium | 1029.93mg | 43% | |
| Potassium | 814.33mg | 17% | |
| Total Carbs | 91.41g | 30% | |
| Sugars | 8g | 32% | |
| Dietary Fiber | 9.4g | 38% | |
| Protein | 19.26g | 39% | |
| Vitamin C | 27.5mg | 46% | |
| Iron | 6mg | 33% | |
| Calcium | 114.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 188.39 Kcal (789 kJ) | ||
| Calories from fat | 92.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.27g | 67% | |
|---|---|---|---|
| Cholesterol | 10.81mg | 15% | |
| Sodium | 241.34mg | 43% | |
| Potassium | 190.82mg | 17% | |
| Total Carbs | 21.42g | 30% | |
| Sugars | 1.87g | 32% | |
| Dietary Fiber | 2.2g | 38% | |
| Protein | 4.51g | 39% | |
| Vitamin C | 6.4mg | 46% | |
| Iron | 1.4mg | 33% | |
| Calcium | 26.8mg | 11% | |
* 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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