Photo: Swathi Handique
Thai Green Curry Shrimp
13 ingredients
Serves 4.
openrecipes
You may substitute 2 lb. mussels or clams for the shrimp. Scrub well, discarding any shellfish that fail to close to the touch. Pour water to a depth of 1/2 inch into a large saucepan, add the shellfish, cover and steam until they open, about 3 minutes. Discard any that fail to open. Using a slotted spoon, transfer them to the simmering curry just before serving.
Estimated Nutrition (whole recipe, rough)
918
Calories
37g
Protein
43g
Fat
104g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tbs. water
- 1 Tbs. Thai green curry paste
- 3 garlic cloves, coarsely chopped
- 1 can (13 1/2 fl oz.) coconut milk
- 1/4 cup Asian fish sauce
- Juice of 1 lime
- 2 tsp. firmly packed light brown sugar
- 4 Tbs. corn or peanut oil
- 2 shallots, thinly sliced
- 3/4 lb. zucchini or yellow summer squashes, trimmed, halved lengthwise and thinly sliced crosswise
- 1 1/2 lb. large shrimp, peeled and deveined
- 2 Tbs. slivered fresh basil, preferably Thai
- Steamed rice for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes