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    You are in: Home / Recipes / Thai Shrimp and Vegetable Curry Recipe
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    Thai Shrimp and Vegetable Curry

    Average Rating:

     4 Total Reviews

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    • on February 28, 2010

      Great curry! I used a red bell pepper and cut the zuke into matchsticks. Because we don't like our zucchini too cooked, I stirred it in with the shrimp, just to heat it through. Stirred the chopped basil in at the last, and garnished with basil leaves. I used 2 tablespoons of curry paste, and might add 3 next time. Made for TOP FAVORITES of 2009 COOKBOOKS TAG GAME

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    • on July 21, 2009

      This is an incredible curry Sue. I loved all the different flavors and textures in this delicious dish. All the taste treats are present, sweet, sour, tangy and salty. I made with all ingredients listed but subed brown sugar for the splenda; I used 4 kaffir lime leaves and 1 tbsp minced lemon grass. I served with basmati rice. It was perfect. I will make this again and again. Thanks so much for sharing this winner.

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    • on April 23, 2009

      First, I'm sorry Sue, I thought I reviewed this recipe long ago. I LOVE the balance of flavors in this recipe. It is one I have returned to time and again and it lends itself well to substiting other veggies for the zucchini and mushrooms. Thank you for sharing another winner SueL.

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    • on November 24, 2008

      I'd rate this a fantastic 5 if I didn't think the time to cook the veg was so way out. I cooked them for a couple of minutes in step 3 and then a further 8 minutes in step 5. My prawns went in for two minutes. I roll cut the zucc into fairly large pieces and we both felt they would be more than enough cooked for most people. I knew my curry paste was hot so only used two teaspoons, used the lime rind and added a couple of tablespoons of lime juice (in keeping with the Thai love of salty, spicy, seet and sour). I used brown sugar too. We ate this with rice stick noodles in the bottom of the bowl and it was DELICIOUS thanks Sue.

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    Nutritional Facts for Thai Shrimp and Vegetable Curry

    Serving Size: 1 (302 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 262.0
     
    Calories from Fat 69
    26%
    Total Fat 7.7 g
    11%
    Saturated Fat 1.3 g
    6%
    Cholesterol 230.4 mg
    76%
    Sodium 1164.9 mg
    48%
    Total Carbohydrate 13.3 g
    4%
    Dietary Fiber 3.1 g
    12%
    Sugars 5.6 g
    22%
    Protein 35.8 g
    71%

    The following items or measurements are not included:

    light coconut milk

    red curry paste

    kaffir lime leaves

    Splenda granular

    Detailed Nutrition Values About Nutrition Info
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