Directions:
- In a wok or large skillet, heat the oil and fry the shallots, galangal and garlic for 2 minutes.
- Add the coconut milk and cream, lemongrass, fish sauce, chili sauce, lime juice, sugar and bamboo shoots. Bring to a boil, then reduce heat and simmer 3 minutes.
- Next add the shrimp and simmer for 4 - 5 minutes.
- Once the shrimp have turned pink remove the curry from the stove top and pour over the rice, garnish with the chives and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1383.22 Kcal (5791 kJ) | ||
| Calories from fat | 411.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.68g | 70% | |
|---|---|---|---|
| Cholesterol | 59.16mg | 20% | |
| Sodium | 2262.65mg | 94% | |
| Potassium | 1078.67mg | 23% | |
| Total Carbs | 218.25g | 73% | |
| Sugars | 21.61g | 86% | |
| Dietary Fiber | 6.68g | 27% | |
| Protein | 28.43g | 57% | |
| Vitamin C | 13.7mg | 23% | |
| Iron | 12.7mg | 71% | |
| Calcium | 119.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 238.41 Kcal (998 kJ) | ||
| Calories from fat | 70.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.87g | 70% | |
|---|---|---|---|
| Cholesterol | 10.2mg | 20% | |
| Sodium | 389.98mg | 94% | |
| Potassium | 185.92mg | 23% | |
| Total Carbs | 37.62g | 73% | |
| Sugars | 3.72g | 86% | |
| Dietary Fiber | 1.15g | 27% | |
| Protein | 4.9g | 57% | |
| Vitamin C | 2.4mg | 23% | |
| Iron | 2.2mg | 71% | |
| Calcium | 20.5mg | 12% | |
* 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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