Directions:
- In a large pot add the pineapple, coconut cream, curry paste, fish sauce and sugar.
- Cook on medium high heat, but do not boil.
- Add the shrimp and cilantro and simmer until the shrimp turn a bright pink color, about 3 - 5 minutes.
- Serve over top the cellaphane noodles and garnish with fresh basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1169.68 Kcal (4897 kJ) | ||
| Calories from fat | 472.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.45g | 81% | |
|---|---|---|---|
| Cholesterol | 107.04mg | 36% | |
| Sodium | 2372.48mg | 99% | |
| Potassium | 471.59mg | 10% | |
| Total Carbs | 158.75g | 53% | |
| Sugars | 85.95g | 344% | |
| Dietary Fiber | 3.97g | 16% | |
| Protein | 18.76g | 38% | |
| Vitamin C | 7.3mg | 12% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 4.7mg | 26% | |
| Calcium | 72mg | 7% | |
| Amount Per 100 g | |||
| Calories | 308.03 Kcal (1290 kJ) | ||
| Calories from fat | 124.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.81g | 81% | |
|---|---|---|---|
| Cholesterol | 28.19mg | 36% | |
| Sodium | 624.78mg | 99% | |
| Potassium | 124.19mg | 10% | |
| Total Carbs | 41.81g | 53% | |
| Sugars | 22.64g | 344% | |
| Dietary Fiber | 1.05g | 16% | |
| Protein | 4.94g | 38% | |
| Vitamin C | 1.9mg | 12% | |
| Iron | 1.2mg | 26% | |
| Calcium | 19mg | 7% | |
* 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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