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Asian Mint's Thai Red Curry With Shrimp

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)19.4212
Energy (kCal)1303.99
Carbohydrates (g)71.2946
Total fats (g)115.6857
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large pot, bring half the coconut milk to a slow boil, stirring constantly. Add the curry paste and shrimp, stir well, and cook until done, about 5 minutes. | 2. Add the remaining coconut milk, water, bamboo shoots, sugar, paprika and fish sauce, and bring to a boil slowly. | 3. Add salt. | 4. Add bell peppers and basil leaves, and remove from heat. Serve immediately over steamed rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    coconut milk 2 cups divided 1104.0 26.592 10.992 114.432
    red curry paste 1 tablespoon - - - -
    shrimp 1/2 peeled deveined - - - -
    water 1 cup 0.0 0.0 0.0 0.0
    bamboo shoot 2 cups canned drained 81.54 15.704 7.852 0.9059999999999999
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0
    paprika 1 teaspoon 6.486000000000001 1.2418 0.3252 0.2965
    thai fish sauce 2 tablespoons - - - -
    thai fish sauce 1 teaspoon - - - -
    salt 1/4 teaspoon - - - -
    red bell pepper 1/4 sliced - - - -
    green bell pepper 1/4 sliced - - - -
    basil 1/3 cup sweet 1.84 0.212 0.252 0.0512
    rice steamed - - - -

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



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