Warm red curry paste in 1 tbsp oil. Add lemongrass, fish sauce, coconut milk, chicken broth, brown sugar, and kaffir leaves, simmer for 15 minutes (do not boil!). Add bamboo shoots, pineapple, basil and shrimp, cook another 5 minutes until shrimp turn pink. Serve over cooked rice.
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|Serving Size: 1 Serving (241g)|
|Recipe Makes: 6|
|Calories from Fat: 76 (40%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 85.1mg||26 %|
|Sodium 551.1mg||19 %|
|Potassium 510.5mg||13 %|
|Total Carbohydrate 15.9g||5 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 13.7g|
|Protein 13.7g||20 %|
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Calories per serving: 188
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