Directions:
- In a large skillet, heat butter until it begins to foam. Add Yellow Curry Paste and cook until dissolved and bubbly.
- Add onions and sauté until just tender. Add shrimp and sauté until they turn pink.
- Stir in tomatoes and cook until heated through. Sprinkle with cilantro a side of Jasmine Rice.
- Note: If adding vegetables I would recommend par boiling them first for 5 minutes and then adding them into the dish when you add the shrimp.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 927.08 Kcal (3881 kJ) | ||
| Calories from fat | 325.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.2g | 56% | |
|---|---|---|---|
| Cholesterol | 96.29mg | 32% | |
| Sodium | 1336.46mg | 56% | |
| Potassium | 259.29mg | 6% | |
| Total Carbs | 134.98g | 45% | |
| Sugars | 2.87g | 11% | |
| Dietary Fiber | 2.69g | 11% | |
| Protein | 14.78g | 30% | |
| Vitamin C | 10.6mg | 18% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.7mg | 9% | |
| Calcium | 49.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 277.68 Kcal (1163 kJ) | ||
| Calories from fat | 97.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.84g | 56% | |
|---|---|---|---|
| Cholesterol | 28.84mg | 32% | |
| Sodium | 400.29mg | 56% | |
| Potassium | 77.66mg | 6% | |
| Total Carbs | 40.43g | 45% | |
| Sugars | 0.86g | 11% | |
| Dietary Fiber | 0.8g | 11% | |
| Protein | 4.43g | 30% | |
| Vitamin C | 3.2mg | 18% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.5mg | 9% | |
| Calcium | 14.8mg | 5% | |
* 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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