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Nutrition Facts
Serving Size 1 (305g) Recipe makes 4 servings The following items or measurements are not included below: Thai red curry paste 1 teaspoon rice vinegar
Calories 356
Calories from Fat 178		(50%)
Amount Per Serving		%DV
	Total Fat 19.9g	30%
	Saturated Fat 16.1g	80%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 172mg		57%
Sodium 1262mg		52%
Potassium 464mg		13%
Total Carbohydrate 21.0g		6%
	Dietary Fiber 4.0g	15%
	Sugars 13.3g
Protein 27.0g		54%
detailed view... how is this calculated?

Thai Shrimp in Curried Coconut Sauce

Recipe #189462 | 25 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: evelyn/athens
Oct 8, 2006

The Runner-Up recipe of 2000, in the San Francisco Chronicle, from Tim Hanni.

SERVES 4 (change servings and units)

Ingredients

1 (13 1/2 ounce) can coconut milk
1/2 teaspoon Thai red curry paste
1 garlic clove, finely chopped
1 tablespoon finely grated fresh ginger
3 tablespoons nam pla (Thai fish sauce)
2 limes
1 lb shrimp, peeled and deveined or scallops
1 cup cubed cubed ripe mango (such as a Manila or Champagne mango)
1/3 cup finely chopped cilantro
1 teaspoon unseasoned rice vinegar

Directions

1
Combine the coconut milk, curry paste, garlic, ginger, 2 tablespoons of the nam pla and the juice of 1 lime in a saucepan. Cook over medium heat for about 5 minutes. Add the shrimp and simmer for 5 minutes, until they turn pink and are cooked through. Add the mango and cilantro. Stir in the remaining 1 tablespoon nam pla, the juice of the second lime and the rice vinegar.
2
Serve this soup-like curry in shallow bowls with steamed jasmine rice on the side.

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Featured Reviews for This Recipe

From: No Wheat For Me

On Oct 16, 2009

Sorry folks but this was not what Thai food means at our house. It was pretty bland. I added some extra fish sauce at table to make it saltier but still everyone left most of it on their plates. I followed the recipe exactly with the exception of using frozen mango.

0 people found this review helpful

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From: Baby Kato

On Nov 8, 2006

Kudos Evelyn on another excellant recipe. Good clear instructions, quick and easy to make. What a lovely blending of seasonings. The shrimp were perfectly cooked. I served it as suggested with steamed jasmin rice. It was a real taste treat. Thank you for sharing.

2 people found this review helpful

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From: A Good Thing

On Dec 7, 2007

OH MY WORD!!! If this were any better I would not be able to stand myself! We ALL wanted seconds last night but I only made it for 4 servings. Next time I will double the recipe! This is as good as ANY Thai I've ever had and I've had many, many dishes. It was so easy to make, too. YUM!!! Thanks, evelyn, for this family keeper.

1 person found this review helpful

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