Directions:
- Bring coconut mill to simmer in large skillet over medium heat.
- Stir in curry paste and sugar until disolved, bring to boil.
- Reduce to low heat, simmer 5 minutes.
- Add shripm and veggies, cook 3-5 minutes or until shrimp turns pink and veggies are tender-crisp.
- Stir in basil (optional) and fish sauce.
- Serve with Jasmine rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 670.46 Kcal (2807 kJ) | ||
| Calories from fat | 453.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.39g | 78% | |
|---|---|---|---|
| Cholesterol | 81.88mg | 27% | |
| Sodium | 2072.8mg | 86% | |
| Potassium | 587.01mg | 12% | |
| Total Carbs | 46.31g | 15% | |
| Sugars | 8.45g | 34% | |
| Dietary Fiber | 4.75g | 19% | |
| Protein | 14.88g | 30% | |
| Vitamin C | 37.2mg | 62% | |
| Vitamin A | 1mg | 32% | |
| Iron | 41.8mg | 232% | |
| Calcium | 63.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 206.8 Kcal (866 kJ) | ||
| Calories from fat | 139.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.54g | 78% | |
|---|---|---|---|
| Cholesterol | 25.25mg | 27% | |
| Sodium | 639.33mg | 86% | |
| Potassium | 181.06mg | 12% | |
| Total Carbs | 14.28g | 15% | |
| Sugars | 2.61g | 34% | |
| Dietary Fiber | 1.47g | 19% | |
| Protein | 4.59g | 30% | |
| Vitamin C | 11.5mg | 62% | |
| Vitamin A | 0.3mg | 32% | |
| Iron | 12.9mg | 232% | |
| Calcium | 19.5mg | 6% | |
* 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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