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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Toss shrimp gently with soy sauce. Cover and refrigerate until ready to cook. Mix cornstarch with an equal amount of cold water and set aside. | 2. Combine sauce ingredients and set aside. | 3. Lightly spray a large non-stick skillet with cooking spray and preheat over medium-high for 2 minutes. Add shrimp, garlic and ginger and stir-fry until shrimp turn bright pink, about 2 minutes. Transfer shrimp to a large plate or platter. | 4. Reduce heat to medium and saute pepper and onion until onions begin to separate and pepper brightens, about 2 minutes. | 5. Increase heat to medium-high and return shrimp to pan. Stirring, add sauce to shrimp and bring to low boil. Stirring constantly, add cornstarch/water mixture. After sauce has thickened, about 60 seconds; reduce heat to low. Taste and adjust seasonings if necessary; remove from heat and serve over rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	1	lb	raw deveined	321.8674	4.1253	61.6988	4.5787
sake	1	tablespoon		-	-	-	-
soy sauce	1 1/2	1/2		12.72	1.1832	1.9536	0.1368
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
ginger	1	tablespoon	minced	4.8	1.0662	0.1092	0.045
red onion	1		cut	64.0	14.944	1.76	0.16
pepper	1		cut	32.8	7.6096	1.4104	0.2788
cooking spray				-	-	-	-
milk	1	cup	low-fat evaporated	552.0	13.296	5.496	57.216
peanut butter	1	tablespoon		94.24	3.4512	3.8496	7.9904
coconut extract	2 - 2 1/2	teaspoons		-	-	-	-
sake	1	tablespoon		-	-	-	-
curry powder	1 1/2	1/2		9.75	1.6749	0.4287	0.4203
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
salt	1/4	teaspoon		-	-	-	-

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