Directions:
- Heat oil in large pan over medium heat. Cook onions until translucent. Pour onions into a large bowl and set aside.
- In another bowl, combine curry, salt, pepper, flour, and coconut milk. Whisk to a paste, then add milk and Worcestershire sauce. Whisk again until smooth. Add to the bowl of cooked onions, and stir to mix well. Add cooked shrimp and shredded coconut.
- Place mixture in a heavy-bottomed pot over low heat, and warm until the curry is hot, stirring occasionally. Be careful to avoid overcooking; do NOT allow to boil. Serve the curried shrimp over hot, cooked rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 388.28 Kcal (1626 kJ) | ||
| Calories from fat | 197.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.94g | 34% | |
|---|---|---|---|
| Cholesterol | 122.75mg | 41% | |
| Sodium | 718.09mg | 30% | |
| Potassium | 454.2mg | 10% | |
| Total Carbs | 26.47g | 9% | |
| Sugars | 7.98g | 32% | |
| Dietary Fiber | 3.05g | 12% | |
| Protein | 21.02g | 42% | |
| Vitamin C | 9.6mg | 16% | |
| Iron | 1.7mg | 10% | |
| Calcium | 119.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 163.57 Kcal (685 kJ) | ||
| Calories from fat | 83.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.24g | 34% | |
|---|---|---|---|
| Cholesterol | 51.71mg | 41% | |
| Sodium | 302.51mg | 30% | |
| Potassium | 191.34mg | 10% | |
| Total Carbs | 11.15g | 9% | |
| Sugars | 3.36g | 32% | |
| Dietary Fiber | 1.29g | 12% | |
| Protein | 8.85g | 42% | |
| Vitamin C | 4.1mg | 16% | |
| Iron | 0.7mg | 10% | |
| Calcium | 50.3mg | 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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