Thai Shrimp Curry
27 mins (prep 15, cooking 12)
13 ingredients
4 servings
This is one of Emeril's recipes however, I've cut a corner or two by using purchased red curry, which you should add according to taste. NOTE: Here's RZ suggested substiution for Fish Sauce: 1 tbsp Worcestershire sauce = 1 tbsp fish sauce; 1 tbsp soy sauce = 1 tbsp fish sauce

Categories:  <-30-mins , seafood , shellfish , shrimp , thai , time-to-make , asian ,
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Serving Size (118.01 g)
Servings 4
Amount per Serving
Calories 296.18 Calories from Fat 279.45
% Daily Value *
Total Fat 31.05g 191.08%
Saturated Fat 22.04g 440.78%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 595.47mg 99.24%
Total Carbohydrate 5.77g 7.69%
Dietary Fiber 2.18 g 34.93%
Sugars 3.58 g %
Protein 2.65g 21.17%
Vitamin A 0.89IU% Vitamin C 2.82mg%
Calcium 19.06mg% Iron 1.69mg%
*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:
chopped shallot, medium carrots, minced garlic, thai red curry paste, light brown sugar, medium shrimp, thai basil, chopped fresh cilantro leaves, cooked jasmine rice, fresh cilantro