Thai red curry paste, unsweetened coconut milk, and fish sauce are available in the Asian foods section of most supermarkets. Serve this curry over steamed jasmine rice.
Finely grate enough peel from 2 limes to measure 1 1/2 teaspoons. Squeeze enough juice from 2 limes to measure 2 tablespoons. Cut third lime into wedges.
Heat vegetable oil in large saucepan over medium-high heat. Add chopped shallots, diced red pepper, and minced ginger; saute until shallots are tender and peppers soften, about 5 minutes. Stir in curry paste, coconut milk, fish sauce, 1 1/2 teaspoons lime peel, and 2 tablespoons lime juice. Simmer gently, stirring often, about 5 minutes. Sprinkle fish and shrimp with salt and pepper. Add fish and shrimp to curry sauce. Return to very gentle simmer and cook just until fish and shrimp are opaque in center, 5 to 6 minutes. Season to taste with salt and pepper. Gently stir in cilantro and basil; serve with lime wedges.
Calories: 296, Fat: 9g, Fiber: 1g
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|Serving Size: 1 Serving (299g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 48 (25%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 36.3mg||11 %|
|Sodium 416mg||14 %|
|Potassium 764.7mg||20 %|
|Total Carbohydrate 9.9g||3 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 8.9g|
|Protein 25.4g||36 %|
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Calories per serving: 193
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