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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:

    6 Total Reviews

    Showing 1-6 of 6

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    • on October 04, 2012

      Mmm, loved this!! I used brown sugar in place of the Splenda, but otherwise as written. An excellent Thai curry which we enjoyed over rice, leftovers were even better!!! Thanks Sue, lovely recipe, made for I Recommend tag game.

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    • on August 18, 2012

      Delicious. No kefir leaves so I used lime zest, not quite the same - still good though. Also, I added a little extra regular coconut milk, which made it a little more creamy and delectable to teenage boys. Next time, I'll add more curry paste. Thanks for the recipe!

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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 208.7
     
    Calories from Fat 60
    28%
    Total Fat 6.7 g
    10%
    Saturated Fat 1.0 g
    5%
    Cholesterol 190.9 mg
    63%
    Sodium 1813.2 mg
    75%
    Total Carbohydrate 12.8 g
    4%
    Dietary Fiber 2.9 g
    11%
    Sugars 6.4 g
    25%
    Protein 25.8 g
    51%

    The following items or measurements are not included:

    light coconut milk

    red curry paste

    kaffir lime leaves

    Splenda granular

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