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    You are in: Home / Recipes / Asian Mint's Thai Red Curry With Shrimp Recipe
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    Asian Mint's Thai Red Curry With Shrimp

    Asian Mint's Thai Red Curry With Shrimp. Photo by Baby Kato

    1/2 Photos of Asian Mint's Thai Red Curry With Shrimp

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Chef Kate's Note:

    Dallas' Asian Mint chef-owner Nikky Phinyawatana says the essence of Thai cooking is the sweet/salty/spicy/sour balance which is exemplified in this really delicious dish. By way of the Dallas Morning News.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large pot, bring half the coconut milk to a slow boil, stirring constantly. Add the curry paste and shrimp, stir well, and cook until done, about 5 minutes.
    2. 2
      Add the remaining coconut milk, water, bamboo shoots, sugar, paprika and fish sauce, and bring to a boil slowly.
    3. 3
      Add salt.
    4. 4
      Add bell peppers and basil leaves, and remove from heat. Serve immediately over steamed rice.

    Ratings & Reviews:

    • on April 14, 2010

      55

      Had this for lunch today....I cant stop thinking about it. SO good, wonderful blend of flavors. This recipe is now in my favorites collection I cant wait to make it again....and again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 11, 2010

      55

      Delicious, delicious, delicious! We loved this wonderful curry. It was hot, sweet, spicy, tart and tangy. I served it over steamed jasmine rice. What a lovely meal. I love how easy it is to make curry and would rather make my own than having take out. Thank you so much for sharing this treasure. :)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Asian Mint's Thai Red Curry With Shrimp

    Serving Size: 1 (681 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 797.5
     
    Calories from Fat 496
    62%
    Total Fat 55.1 g
    84%
    Saturated Fat 47.0 g
    235%
    Cholesterol 172.8 mg
    57%
    Sodium 2237.9 mg
    93%
    Total Carbohydrate 49.4 g
    16%
    Dietary Fiber 11.0 g
    44%
    Sugars 37.2 g
    148%
    Protein 36.6 g
    73%

    The following items or measurements are not included:

    red curry paste

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