Thai Shrimp in Curried Coconut Sauce


Food.com
25 mins (prep 15, cooking 10)
11 ingredients
4 servings
The Runner-Up recipe of 2000, in the San Francisco Chronicle, from Tim Hanni.

Categories:  scallops , fruit , 3-steps-or-less , coconut , shrimp , taste~mood , spicy , mango , nuts , thai , curries , tropical-fruits , time-to-make , asian , <-30-mins , easy , main-dish , shellfish , seafood ,
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Ingredients

Nutrition

Serving Size (211.79 g)
Servings 4
Amount per Serving
Calories 299.43 Calories from Fat 210.33
% Daily Value *
Total Fat 23.37g 143.81%
Saturated Fat 20.37g 407.46%
Trans Fat 0.01g %
Cholesterol 27.22mg 36.29%
Sodium 459.01mg 76.5%
Total Carbohydrate 9.15g 12.21%
Dietary Fiber 2.12 g 33.93%
Sugars 3.2 g %
Protein 15.91g 127.32%
Vitamin A 3.47IU% Vitamin C 2.91mg%
Calcium 23.47mg% Iron 2.01mg%
*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:
thai red curry paste, finely grated fresh ginger, nam pla, ripe mango, cubed, finely chopped cilantro, unseasoned rice vinegar
 

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