Thai Red Curry Shrimp w/veggies/cauli rice-PALEO

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, green beans, carrots,  basil, and red curry paste to create a quick, satisfying, and perfectly blended Thai meal.    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, green beans, carrots, basil, onions, bell peppers, garlic, chicken broth, fish sauce, keffir lime leaves, sucanat, red curry paste, cauliflower rice.

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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