Red Curry Shrimp with Coconut and Vegetables

1. 1

   Heat oil in a wok or skillet over medium-high until it is nearly smoking. Add the garlic and ginger and cook, stirring, for 30 seconds. Add the onion and cook until softened, about 2 minutes. Add the carrots and red pepper and cook, stirring, until softened, about 7 minutes.

2. 2

   Pour in the coconut milk, soy sauce, and curry paste; stir until the curry paste and coconut milk are thoroughly combined. Stir in the shrimp. Reduce the heat and simmer until the shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes.

• Calories 266.4 kcal Moderate
• Protein 28.55 g Good Source
• Carbs 21.18 g Moderate
• Total Fat 6.67 g Moderate
• Saturated Fat 2.07 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 273.29 mg High
• Sodium 687.86 mg High
• Fiber 2.14 g Low Source
• Sugar 4.93 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 371.23 mg Good Source
• Iron 0.94 mg Low Source
• Potassium 228.85 mg Low Source
• Vitamin A 77.05 mcg_rae Low Source
• Vitamin C 63.62 mg Good Source
• Vitamin D 1.05 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Soy 🌱
• Garlic 🧄
• Onions 🧅