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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pour coconut milk into a large, wide frying pan and set over medium heat. Stir in curry paste. Finely chop onion and stir into sauce. Slice tomatoes in half. Squeeze out and discard seeds. Coarsely chop. Then stir into gently boiling sauce. Stir often, uncovered until sauce thickens, 7-10 minute Meanwhile, defrost shrimp according to package directions. Pat dry with paper towels. | 2. Once sauce is almost as thick as you like, stir in shrimp and celery. Stir until shrimp are bright pink, 3-5 minute Remove from heat. Stir in green onions, coriander and lime juice. Taste and stir in salt or more lime juice if needed. Excellent served over jasmine rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coconut milk	400			220800.0	5318.4	2198.4	22886.4
curry paste	1	tablespoon	ground	-	-	-	-
onion	1			60.0	14.01	1.65	0.15
plum tomato	3			-	-	-	-
shrimp	1	lb	peeled uncooked frozen	321.8674	4.1253	61.6988	4.5787
celery	1		chopped	16.16	2.9997	0.6969	0.1717
green onion	2		chopped	38.34	8.1508	1.3774	0.6674
coriander	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
lime juice	1 1/2	1/2		5.6719	1.9103	0.0953	0.0159

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