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Thai Shrimp Curry

36 faves | 2 recommends
Nutrition per serving    (USDA % daily values)
CAL
336
FAT
71%
CHOL
71%
SOD
45%

Comments

This low-fat, high protein dish is easy and fast to make. I added a bit more curry during cooking. It taste even better once it sits overnight in the fridge. If you're addicted to salt; you might not like this recipe.
Lisa Sykes   •  24 Nov   •  Report
This is a great easy recipe - took no time at all. I substituted fresh green beans for the mushrooms and I added some brown sugar to the sauce. I'll definitely make this again.
Jessica Kleist   •  18 Jul   •  Report
i love it!!!!thanks to share
MaryLynmae Javier   •  15 Aug   •  Report
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Ingredients for 4 servings

1 tsp cooking oil

2 tbsp red curry paste - or more

12 oz coconut milk

1 x red bell pepper, seeded and cut into strips

8 oz fresh mushrooms - I used King Trumpet mushrooms

1 lb shrimp, peeled and deveined

16 x basil leaves - optional

cooked rice

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