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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large skillet, heat butter until it begins to foam. Add Yellow Curry Paste and cook until dissolved and bubbly. | 2. Add onions and sauté until just tender. Add shrimp and sauté until they turn pink. | 3. Stir in tomatoes and cook until heated through. Sprinkle with cilantro a side of Jasmine Rice. | 4. Note: If adding vegetables I would recommend par boiling them first for 5 minutes and then adding them into the dish when you add the shrimp. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	4	tablespoons		342.0	15.714	10.686	28.8
yellow curry paste	1	tablespoon		-	-	-	-
yellow curry paste	1	teaspoon		-	-	-	-
onion	1		diced	60.0	14.01	1.65	0.15
shrimp	1	lb	raw peeled deveined	385.3342	0.0	91.1202	2.312
tomato	1		diced	32.76	7.0798	1.6016	0.364
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052
jasmine rice	2	cups	cooked	-	-	-	-

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