Thai Red Curry

Servings: 4

Ingredients

2 TBSP Thai red curry paste ½ tsp olive oil 14 oz low fat coconut milk, divided Bangkok, Thailand Around the World At Home 8-10 large peeled tiger shrimp 1 inch piece fresh ginger grated This recipe includes spinach, but you can also 1 clove grated garlic add in other vegetables such as eggplant, mushrooms, or spiral zucchini. 1 TBSP maple syrup or brown sugar 7 oz fresh spinach Not a shrimp fan? You can substitute for other Handful fresh chopped cilantro protein sources such as chicken or tofu. 1 or 2 chilli’s finely chopped

(optional) Steamed rice or cauliflower rice pairs great with red Thai curry.

What you’ll need

measuring large spoons saucepan Nutrition Facts Thai Red Curry Servings 4

Amount Per Serving Instructions ______Calories 180 ______1. In a large saucepan heat olive oil (½ tsp) and curry paste (2 TBSP) over medium heat and cook for a minute stirring. % Daily Value ______Total Fat 8.3g 11% 2. Stir in half of the coconut milk (7 oz) and shrimp (8-10) and cook ______shrimp for 1-2 minutes each side. Saturated Fat 5.5g 27% ______3. Add the ginger, garlic (1 clove), and maple syrup (1 TBSP) and cook Cholesterol 81mg 27% ______for 1 minute. Sodium 827mg 36% ______4. Add the rest of the coconut milk (7 oz), bring to a simmer. Total Carbohydrate 12.2g 4% ______5. Stir in the spinch (7 oz) and cook for another minute. Dietary Fiber 1.7g 6% ______Sugars 3.5g 6. Take off the heat and add the cilantro and extra chilli if you are ______using it. Protein 16.7g ______Tip: If you want a virtually fat free curry, then add fat free half and half Vitamin D 0mcg 0% after the spinach and do not bring back to a simmer. ______Calcium 132mg 10% ______Iron 5mg 28% ______Potassium 534mg 11% ______

Share your healthy eats with us @Wellbeats