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Prep Time:30 minsAdditional Time:5 minsTotal Time:35 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:5 minsTotal Time:35 minsServings:6Yield:6 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:5 mins
Additional Time:
5 mins
Total Time:35 mins
Total Time:
35 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonscanola oil3tablespoonsgreen curry paste1tablespoonfinely chopped garlic1tablespoonfinely chopped fresh ginger1 ½teaspoonsfinely chopped lemongrass1(15 ounce) canlight coconut milk, well shaken1cupreduced-sodium vegetable broth1 ½teaspoonsfish sauce2teaspoonscornstarch6ouncessnow peas, cut into 1-inch pieces1cupmatchstick-cut carrots2poundsmedium shrimp, peeled and deveined½cuppacked fresh Thai basil or Italian basil, thinly sliced3cupshot cooked brown rice
Cook Mode(Keep screen awake)
Ingredients
2tablespoonscanola oil
3tablespoonsgreen curry paste
1tablespoonfinely chopped garlic
1tablespoonfinely chopped fresh ginger
1 ½teaspoonsfinely chopped lemongrass
1(15 ounce) canlight coconut milk, well shaken
1cupreduced-sodium vegetable broth
1 ½teaspoonsfish sauce
2teaspoonscornstarch
6ouncessnow peas, cut into 1-inch pieces
1cupmatchstick-cut carrots
2poundsmedium shrimp, peeled and deveined
½cuppacked fresh Thai basil or Italian basil, thinly sliced
3cupshot cooked brown rice
DirectionsHeat oil in a large saucepan over medium heat. Add curry paste, garlic, ginger and lemongrass; cook, stirring constantly, until the mixture is aromatic and dry, about 2 minutes. Add coconut milk and broth; stir to loosen any browned bits from the bottom of the pan. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, undisturbed, for 5 minutes.Stir fish sauce and cornstarch in a small bowl. Stir into the curry mixture; bring to a boil over high heat. Reduce heat to medium-low; simmer, stirring occasionally, until the sauce begins to thicken, about 5 minutes.Add snow peas and carrots to the curry mixture; return to a boil over medium-high heat. Boil, undisturbed, until the vegetables are tender, about 2 minutes. Add shrimp; cook, stirring occasionally, until the shrimp turn pink and are cooked through, about 2 minutes. Remove from heat; stir in basil. Serve over rice.Originally appeared: EatingWell.com, February 2020
Directions
Heat oil in a large saucepan over medium heat. Add curry paste, garlic, ginger and lemongrass; cook, stirring constantly, until the mixture is aromatic and dry, about 2 minutes. Add coconut milk and broth; stir to loosen any browned bits from the bottom of the pan. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, undisturbed, for 5 minutes.Stir fish sauce and cornstarch in a small bowl. Stir into the curry mixture; bring to a boil over high heat. Reduce heat to medium-low; simmer, stirring occasionally, until the sauce begins to thicken, about 5 minutes.Add snow peas and carrots to the curry mixture; return to a boil over medium-high heat. Boil, undisturbed, until the vegetables are tender, about 2 minutes. Add shrimp; cook, stirring occasionally, until the shrimp turn pink and are cooked through, about 2 minutes. Remove from heat; stir in basil. Serve over rice.
Heat oil in a large saucepan over medium heat. Add curry paste, garlic, ginger and lemongrass; cook, stirring constantly, until the mixture is aromatic and dry, about 2 minutes. Add coconut milk and broth; stir to loosen any browned bits from the bottom of the pan. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, undisturbed, for 5 minutes.
Stir fish sauce and cornstarch in a small bowl. Stir into the curry mixture; bring to a boil over high heat. Reduce heat to medium-low; simmer, stirring occasionally, until the sauce begins to thicken, about 5 minutes.
Add snow peas and carrots to the curry mixture; return to a boil over medium-high heat. Boil, undisturbed, until the vegetables are tender, about 2 minutes. Add shrimp; cook, stirring occasionally, until the shrimp turn pink and are cooked through, about 2 minutes. Remove from heat; stir in basil. Serve over rice.
Originally appeared: EatingWell.com, February 2020
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Nutrition Facts(per serving)378Calories10gFat37gCarbs34gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
