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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large skillet over medium-high heat. Add the shrimp and stir fry just until pink and curled but not cooked through, about 2 minutes. Transfer the shrimp to a plate and set aside. | 2. Skim the thick cream from the surface of the coconut milk and add it to the skillet along with the curry paste. Cook, stirring until smooth and fragrant and a bit shiny, about 1 minute. | 3. Stir in the remaining coconut milk, lemongrass, fish sauce, brown sugar, and salt and simmer for 3 minutes, uncovered. | 4. Return the shrimp to the pan along with the baby corn, scallions, water chestnuts, and straw mushrooms. | 5. Simmer until the shrimp finish cooking, about 3 minutes more. Pull the pan off the heat and stir in the basil, mint and the lime juice. | 6. Serve with Jasmine rice sprinkled with some scallion, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peanut oil	2	tablespoons		238.68	0.0	0.0	27.0
shrimp	1		medium-sized peeled deveined	321.8674	4.1253	61.6988	4.5787
coconut milk	1	can	unsweetened	827.5862	19.934	8.2399	85.7811
thai red curry paste	2	teaspoons		-	-	-	-
lemongrass	1		sliced	-	-	-	-
fish sauce	1	tablespoon		6.3	0.6552	0.9108	0.0018
dark brown sugar	2	teaspoons		-	-	-	-
kosher salt	1	teaspoon		-	-	-	-
ear baby corn	8			-	-	-	-
scallion	4		chopped	128.0	29.36	7.32	0.76
water chestnut	1/2	cup	canned sliced drained	-	-	-	-
straw mushroom	1/2	cup	canned drained	29.12	4.2224	3.4853	0.6188
basil leaf	1/4	cup		-	-	-	-
mint leaf	2	tablespoons		-	-	-	-
lime juice	1			3.7812	1.2735	0.0635	0.0106

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