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    You are in: Home / Recipes / Thai Red Coconut Curry Recipe
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    Thai Red Coconut Curry

    Average Rating:

    1 Total Reviews

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    • on September 07, 2008

      Family tasted it but all thought way too sweet but good flavor and I liked the easy preparation. I will cut back significantly on the sugar next time. I used lite coconut milk and Splenda brown sugar. I added some soy sauce to counter the sweetness. No bamboo shoots in my pantry so I substituted baby corn and I had some kaffir lime leaves and so I added 4 of them. I sprinked some fresh cilantro on top right before serving. Thanks for posting! I will make this again with less sugar.

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    Nutritional Facts for Thai Red Coconut Curry

    Serving Size: 1 (278 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 535.5
     
    Calories from Fat 203
    37%
    Total Fat 22.5 g
    34%
    Saturated Fat 17.4 g
    87%
    Cholesterol 42.5 mg
    14%
    Sodium 806.9 mg
    33%
    Total Carbohydrate 62.7 g
    20%
    Dietary Fiber 5.8 g
    23%
    Sugars 16.1 g
    64%
    Protein 22.3 g
    44%

    The following items or measurements are not included:

    Thai red curry paste

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