Thai Red Curry Shrimp over Brown Rice-GF

Nutritional Facts

Serving Size:
Servings Per Package:
Amount Per Serving
Calories:
269
  
From Fat:
Total Fat:
9g
Saturated Fat:
5g
Monounsaturated Fat:
1g
Cholesterol:
194mg
Total Carbohydrates:
8g
Dietary Fiber:
4g
Protein:
32g
* Percent Daily Values (DV) are based on a 2,000 calorie diet.
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Description:

  We take wild caught shrimp and simmer them in a sauce of light coconut milk, zucchini, red bell peppers, basil, and red curry paste to create a quick, satisfying, and perfectly blended Thai meal.  Goes great with our brown rice.  We give you the red curry paste to take home so you can control the heat!

 

Allergies- Gluten, Dairy, Soy, Nut and Egg Free

Ingredients- Chicken breasts, coconut milk, zucchini, basil, onions, bell peppers, garlic, chicken broth, fish sauce, keffir lime leaves, sucanat, red curry paste.

Cooking Instructions

Thai Red Curry Shrimp
Thaw completely.  Stove-Top- Pour contents of coconut milk bag into a large skillet.  Simmer on med/high heat for 8 minutes. Add contents of Shrimp and simmer for 6 minutes, or until cooked through.  Add desired amount of red curry paste, tasting to make sure it does not get too spicy. 
Remove lime leaf/leaves.  Serving Suggestion: Coconut Rice or brown rice.   HC Points- 5pts 
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