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Curried Shrimp Cilantro

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  Thick coconut milk 2 Cup (32 tbs)
  Coconut cream 1⁄4 Cup (4 tbs)
  Thai green curry paste 2 Tablespoon
  Diced potatoes 1 Cup (16 tbs) (New Potatoes)
  Shrimp 1 Pound, peeled and deveined
  Water 1⁄2 Cup (8 tbs)
  Kaffir lime leaves 3
  Fish sauce 2 Teaspoon
  Peeled seeded chopped tomatoes 1 Cup (16 tbs)
  Cilantro 1⁄2 Cup (8 tbs) (Coriander Leaves)

1. Heat wok over medium-high heat. Skim coconut cream from coconut milk and spoon into heated wok. Set coconut milk aside. Add curry paste to wok and cook on high heat until oil begins to separate.
2. Reduce heat to medium and add potatoes. Cook, stirring, until potatoes are nearly done. Add shrimp, coconut milk, water, and lime leaves.
3. Bring to a boil and cook until shrimp and potatoes are done. If sauce thickens too quickly, thin with a little more water. Season to taste with fish sauce and stir in tomatoes and cilantro.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2606 Calories from Fat 860

% Daily Value*

Total Fat 104 g159.4%

Saturated Fat 85.1 g425.5%

Trans Fat 0 g

Cholesterol 689.4 mg229.8%

Sodium 2642.2 mg110.1%

Total Carbohydrates 323 g107.5%

Dietary Fiber 10.4 g41.7%

Sugars 283.3 g

Protein 103 g205.7%

Vitamin A 57.7% Vitamin C 57.1%

Calcium 28.5% Iron 74.9%

*Based on a 2000 Calorie diet

Curried Shrimp Cilantro Recipe