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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the stock: Put the shrimp shells, chile, lemongrass, garlic, and shallots in a saucepan with 1 quart of water and bring to a boil. Simmer for about a half hour and then pour through a strainer. Only 1 1/2 cups of the stock is needed for this recipe. Reserve the rest by freezing. | 2. Heat the oil in a sauce pan and add the curry paste. Stir fry for several minutes, stirring constantly. | 3. Add the shrimp stock, ginger, and lemongrass to the pot and bring to a boil, then lower the heat to a rapid simmer. | 4. Add the coconut milk and stir constantly to keep it from separating. | 5. Lower the heat and simmer for 10-15 minutes. | 6. Add the shrimp and cook until just done. | 7. Add the tomatoes and cook for one minute so they're just heated through. | 8. Add the sugar, green onions, and cilantro. | 9. Serve with the jasmine rice to soak up the juice. | 10. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peanut oil	1	tablespoon		119.34	0.0	0.0	13.5
green curry paste	1/4	cup		-	-	-	-
ginger	3 -4	slices		0.0	0.0	0.0	0.0
lemongrass	1		discarded chopped	-	-	-	-
coconut milk	1	cup		552.0	13.296	5.496	57.216
shrimp	1		uncooked peeled deveined	385.3342	0.0	91.1202	2.312
green tomato	7		peeled chopped	730.2846	161.9327	38.1018	6.3503
brown sugar				-	-	-	-
green onion	4		sliced	76.68	16.3016	2.7548	1.3348
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
hot chili pepper	1	halved		-	-	-	-
lemongrass	1		bruised	-	-	-	-
garlic clove	1			-	-	-	-
shallot	3 -4	halved		-	-	-	-
jasmine rice				-	-	-	-

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