Low-Fat Thai Coconut Curry Shrimp

25 mins (prep 15, cooking 10)
17 ingredients
4 servings
I found this recipe back in 2005 on a Canadian website called Just Add Milk (which doesn't seem to exist anymore). I've skipped the sake or sherry every time and it still turns out amazing.

Categories:  technique , stir-fry , <-30-mins , main-dish , seafood , shellfish , shrimp , one-dish-meal , time-to-make , asian ,
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Serving Size (19.17 g)
Servings 4
Amount per Serving
Calories 59.46 Calories from Fat 18.45
% Daily Value *
Total Fat 2.05g 12.6%
Saturated Fat 0.31g 6.13%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 168.92mg 28.15%
Total Carbohydrate 9.77g 13.02%
Dietary Fiber 3.22 g 51.57%
Sugars 1.75 g %
Protein 1.9g 15.22%
Vitamin A 1.26IU% Vitamin C 0.74mg%
Calcium 34.66mg% Iron 1.19mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium raw shrimp, dry sherry, light soy sauce, fresh ginger, large, light cream, coconut extract, dry sherry