Try this Shrimp in Coconut Curry Sauce recipe, or contribute your own.
Suggest a better description* The fresh pineapple should be cut into small, bite size wedges. In a frypan over medium heat, saute the garlic and onion in the vegetable oil until the onion is transparent. Add the ginger and curry powder and cook gently 2 - 3 minutes. Stir in chicken broth to blend and simmer uncovered 5 minutes. Add the coconut milk. Just before serving, add the pineapple and shrimp and heat through. Serve with rice and garnish with chopped roasted peanuts, chopped cilantro and lemon wedges. Serves 6. From The Gazette, 91/04/10.
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Serving Size: 1 Serving (357g) | ||
Recipe Makes: 6 | ||
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Calories: 531 | ||
Calories from Fat: 356 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.6g | 53 % | |
Saturated Fat 17.4g | 87 % | |
Monounsaturated Fat 12.1g | ||
Polyunsanturated Fat 7.6g | ||
Cholesterol 141.9mg | 44 % | |
Sodium 686.3mg | 24 % | |
Potassium 724.3mg | 19 % | |
Total Carbohydrate 21.1g | 6 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 16.1g | ||
Protein 30.4g | 43 % | |
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: 531
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