Shrimp Curry
Servings: 4 Servings
Ingredients
- 2 tablespoons olive oil or vegetable oil
- 1 red bell pepper seeded and sliced
- 1 white onion sliced
- ½ jalapeño seeded and diced
- 2 tablespoons red curry paste
- 1 tablespoon minced garlic
- 2 teaspoons fresh ginger
- 1 pound small shrimp peeled with the tails off
- 15 ounces baby corn 1 can, drained
- 13.5 ounces coconut milk 1 can
- ½ cup low-sodium chicken broth
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon fish sauce
- ½ teaspoon salt
Instructions
- Heat the oil in a large skillet over medium heat. Then add the red bell pepper, onion and jalapeno, and cook for about 5 minutes or until the bell pepper becomes tender.2 tablespoons olive oil, 1 red bell pepper, 1 white onion, ½ jalapeño
- Stir in the curry paste, garlic and ginger and cook for about one minute or until the garlic becomes fragrant.2 tablespoons red curry paste, 1 tablespoon minced garlic, 2 teaspoons fresh ginger
- Add the shrimp and cook until they are pink and have started to curl up, about 3-5 minutes.1 pound small shrimp
- Add the baby corn, coconut milk, broth, lime juice, fish sauce and salt. Stir to combine then reduce the heat to low medium. Cover the pan, and let the curry simmer for 20-30 minutes or until it reaches your desired thickness.15 ounces baby corn, 13.5 ounces coconut milk, ½ cup low-sodium chicken broth, 2 tablespoons freshly squeezed lime juice, 1 teaspoon fish sauce, ½ teaspoon salt
- Serve with sliced jalapeno, lime wedges and fresh cilantro leaves for garnish if desired.
- See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1.5 cups of shrimp curry and does not include rice. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*Photos courtesy of Karla Rae photography.
Nutrition Facts
Shrimp Curry
Serving Size
1.5 cups
Amount per Serving
Calories
488
% Daily Value*
Fat
30
g
46
%
Saturated Fat
20
g
125
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Cholesterol
183
mg
61
%
Sodium
569
mg
25
%
Potassium
900
mg
26
%
Carbohydrates
32
g
11
%
Fiber
4
g
17
%
Sugar
8
g
9
%
Protein
30
g
60
%
Vitamin A
2416
IU
48
%
Vitamin C
53
mg
64
%
Calcium
119
mg
12
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
