Sauté garlic in heated oil in a large saucepan. Add washed rice and stir. Add stock, lemongrass and salt. Let simmer for 15-20 min and stir occasionally. Can add fresh crated ginger and cilantro as well but I didn’t have any today
Shrimp: heat oil. Sauté shrimp with 1 tablespoon red curry for about 3 min until not translucent. Add vegetables and rest of curry paste and cook till vegetables slightly tender. Add coconut milk and dash of tamari and coconut aminos. Add chili depending on desired spice level. Summer for 15-20 min.
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|Serving Size: 1 (930g)|
|Recipe Makes: 1|
|Calories from Fat: 1278 (48%)|
|Amt Per Serving||% DV|
|Total Fat 142g||189 %|
|Saturated Fat 102g||510 %|
|Monounsaturated Fat 25.7g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 0mg||0 %|
|Sodium 91mg||3 %|
|Potassium 1712.4mg||45 %|
|Total Carbohydrate 317g||93 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 309.4g|
|Protein 38.2g||55 %|
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Calories per serving: 2653
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