Thai Shrimp and Vegetable Curry
40 mins (prep 15, cooking 25)
16 ingredients
3-4 servings
I put this together a couple of years ago when I was heavy into low carb. I love curries and this one suits for either low carb or diabetic. Use brown sugar instead of Splenda if you are not watching your diet and serve with rice if you like.

Categories:  served-hot , <-60-mins , mushroom , seasonal , shrimp , taste~mood , spicy , thai , diabetic , curries , time-to-make , asian , winter , presentation , main-dish , shellfish , seafood , fall , squash , vegetable ,
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Serving Size (104.21 g)
Servings 3
Amount per Serving
Calories 72.07 Calories from Fat 48.15
% Daily Value *
Total Fat 5.35g 24.67%
Saturated Fat 0.81g 12.11%
Trans Fat 0.0g %
Cholesterol 0.39mg 0.39%
Sodium 785.82mg 98.23%
Total Carbohydrate 4.25g 4.25%
Dietary Fiber 0.91 g 10.94%
Sugars 2.04 g %
Protein 3.25g 19.52%
Vitamin A 1.36IU% Vitamin C 2.51mg%
Calcium 11.26mg% Iron 0.53mg%
*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:
small onion, medium zucchini, hot chili pepper, light coconut milk, splenda granular, large shrimp, chopped fresh basil