Try this Thai Choo Chee Shrimp recipe, or contribute your own.
Suggest a better descriptionStir the coconut milk and place 1/2 cup in a medium skillet over medium heat. Bring it to a gentle boil and cook 3 minutes, stirring occasionally, until it thickens a little and releases its fragances. Add the curry paste and cook 2 minutes, mashing and stirring to dissolve it and mix it into the coconut milk, water, fish sauce and sugar. Bring to a gentle boil 8 to 10 minutes over medium heat, stirring occasionally, until sauce is smooth and slightly thickened. Taste the sauce and adjust seasoning with fish sauce, sugar or salt, if desired. Stir in shrimp and torn basil leaves; cook about 3 minutes or until shrimp curl, turn pink and are cooked through. Remove from heat and serve over rice. Garnish with basil sprigs. Adapted from "The Curry Book" by Nancie McDermott. Typed by jazzbel@batelnet.bs. Recipe by: The Nassau Guardian - 9/17/97 Posted to Bakery-Shoppe Digest V1 #250 by "Jazzbel"
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Serving Size: 1 Serving (394g) | ||
Recipe Makes: 4 | ||
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Calories: 1051 | ||
Calories from Fat: 137 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.2g | 20 % | |
Saturated Fat 11.4g | 57 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 127.7mg | 39 % | |
Sodium 493.6mg | 17 % | |
Potassium 589.5mg | 16 % | |
Total Carbohydrate 189.4g | 56 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 185.9g | ||
Protein 34.7g | 50 % | |
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: 1051
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