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Thai Shrimp and Spinach Curry

Thai Shrimp and Spinach Curry

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Recipe by
Epicurious Epicurious

Ingredients

  • 14 ozs unsweetened coconut milk (chilled available at asian markets)
  • 1 34 tsps red curry paste (thai green or red curry paste available at asian markets)
  • 1 lb shrimp (24 shelled and if desired deveined)
  • 2 tbsps thai fish sauce (naam pla, asian markets)
  • 2 carrots (sliced thin crosswise)
  • 1 red bell pepper (sliced thin)
  • 34 lb spinach (1 bunch coarse stems discarded and the leaves washed well and spun dry)
  • 3 tbsps coriander (chopped fresh)
  • rice (cooked, accompaniment)
Servings
4 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 400 Calories from Fat 240
% Daily Value *
Total Fat 26g 40%
Saturated Fat 21g 105%
Trans Fat 0g
Cholesterol 170mg 57%
Sodium 950mg 40%
Potassium 980mg 28%
Total Carbohydrate 18g 6%
Dietary Fiber 5g 20%
Sugars 6g
Protein 28g
Vitamin A 230%
Vitamin C 90%
Calcium 15%
Iron 35%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

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