Try this Pineapple Coconut Thai Curry recipe, or contribute your own.
Suggest a better descriptionDice your onion, peel and mince garlic cloves
Peel and chop your ginger
Wash and chop your veggies (if using fresh). Set aside
Slice your meat and/or peel, de-vein, and wash your shrimp
Measure out all your other ingredients, open cans, etc
Heat up your skillet. This takes about 2 minutes depending on the size of your skillet and the thickness of the material it’s made from
Once it’s hot, put 1 Tbsp of oil in the middle of the pan and let it warm up. You’ll know the oil is warm when you can tilt the pan from side to side and the oil moves quickly in the direction you’re tilting. If you’re using coconut oil, it’ll melt from solid to a liquid form.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (1205g) | ||
Recipe Makes: 3 Servings | ||
|
||
Calories: 1865 | ||
Calories from Fat: 1106 (59%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 122.9g | 164 % | |
Saturated Fat 40.5g | 202 % | |
Monounsaturated Fat 48.7g | ||
Polyunsanturated Fat 22.5g | ||
Cholesterol 561.3mg | 173 % | |
Sodium 585.1mg | 20 % | |
Potassium 2640.1mg | 69 % | |
Total Carbohydrate 36.5g | 11 % | |
Dietary Fiber 8.9g | 36 % | |
Sugars, other 27.6g | ||
Protein 150.4g | 215 % | |
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: 1865
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.