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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the shrimp and ginger in a bowl. Cover and leave to marinate for 30 minutes. | 2. In a shallow frying pan, heat the oil over a medium-high heat, then add the onion and baby corn. | 3. Fry for 5 mins, then stir in the thai curry paste. Continue to cook for a further 5 mins, then add the coconut milk. | 4. Reduce the heat and simmer ently for 10 mins or until the sauce has thickened slightly. | 5. Stir in the shrimp and cook for 3 mins until pink. | 6. Meanwhile, cook the pasta according to pack instructions. Drain, stir through the spinach to wilt, then toss into the sauce. | 7. Divide between the serving bowls and garnish wih a wedge of lime. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	11	ounces	raw	221.2833	2.8362	42.4178	3.1478
ginger	1	tablespoon	grated	17.42	3.7242	0.467	0.2205
olive oil	1/2	tablespoon		59.67	0.0	0.0	6.75
onion	1		peeled sliced	64.0	14.944	1.76	0.16
baby corn	7	ounces	cut	176.5167	0.0	39.27	0.9917
thai curry paste	4	teaspoons		176.5167	0.0	39.27	0.9917
coconut milk	1 3/4	3/4		966.0	23.268	9.618	100.12799999999999
fusilli	13	ounces		176.5167	0.0	39.27	0.9917
spinach	7	ounces		43.6582	7.7394	4.3658	0.5953
lime	1		cut	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.