16 Ingredients
  • 1 cup jasmine rice
  • 2 cups water
  • 1/2 teaspoon salt
  • 1 pound shrimp, peeled and deveined, shells reserved
  • Vegetable oil
  • 2 cloves garlic, smashed and finely chopped
  • 1 tablespoon Thai red curry paste
  • 1 (14-ounce) can unsweetened coconut milk
  • 2 kaffir lime leaves
  • 1 tablespoon Thai fish sauce
  • 2 teaspoons brown sugar
  • 1 lime, zested and juiced
  • 4 shiitake mushrooms, julienned
  • 1/2 cup mung bean sprouts, for garnish
  • 1/2 cup fresh pineapple, cut into 1/2-inch dice, for garnish
  • Cilantro leaves, for garnish
Nutrition
526
26% daily value
4 servings
                                       
                                            low-​sugar, dairy-​free, gluten-​free
     

Fat

45% 29

Saturated

98% 20

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 2

Carbs

16% 48

Carbs (net)

- 45

Fiber

8% 2

Sugars

- 3

Sugars, added

- 1

Protein

44% 22

Cholesterol

48% 143

Sodium

43% 1039

Calcium

11% 114

Magnesium

25% 101

Potassium

15% 541

Iron

34% 6

Zinc

17% 3

Phosphorus

67% 467

Vitamin A

7% 66

Vitamin C

12% 7

Thiamin (B1)

22% 0

Riboflavin (B2)

7% 0

Niacin (B3)

30% 6

Vitamin B6

21% 0

Folate equivalent (total)

56% 224

Folate (food)

- 49

Folic acid

- 103

Vitamin B12

21% 1

Vitamin D

0% 0

Vitamin E

15% 3

Vitamin K

1% 1
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