stir fry shrimp
1. in a blender or food processor, mix 2 tablespoons of water, the green curry paste and garlic and blend until smooth.
2. Combine the coconut milk, fish sauce, lime juice, brown sugar; set aside.
3. heat a large saute pan until very hot. Add 2 tablespoons oil and saute shallots until transluscent; 1 minute. Add the zucchini and stir-fry until the squash just browns, 5-7 minutes. transfer the shallots and zucchini to a bowl.
4. reheat the same pan and add 2 tablespoons of oil and saute the curry paste for several seconds. Stir in the coconut milk mixture and simmer for 5 mnutes. Right before serving, stir in the shrimp and basil and cook until shrimp turns just opaque. Stir in the zucchini and serve with rice.
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Serving Size: 1 Serving (394g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 550 | ||
Calories from Fat: 150 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.6g | 22 % | |
Saturated Fat 14.4g | 72 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 937mg | 32 % | |
Potassium 291.9mg | 8 % | |
Total Carbohydrate 90.8g | 27 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 90.8g | ||
Protein 9.3g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 550
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