Thai Red Curry Shrimp
Perfectly Balance Your Plate
Serve with 1 cup steamed rice or noodles
1 pkg Thai Red Curry Seasoning
1 lb (450 g) bite-sized pieces of chicken, beef, or shrimp, your choice
4 cups sliced bell peppers, thinly sliced carrots and celery stalks
1 cup bamboo shoots
juice of half a lime
1 tsp soy sauce, optional
1 can (14 oz/398 ml) coconut milk
- Combine seasoning with coconut milk in a Wok over medium-high heat. Bring to a boil, reduce heat, and simmer for 2 minutes.
- Add chicken and cook for 5–7 minutes. Stir in vegetables and simmer for another 2–4 minutes, depending on the thickness of vegetables.
- Stir in lime juice and soy sauce, if desired, and serve.
Per serving: Calories 310, Fat 10 g (Saturated 7 g, Trans 0 g), Cholesterol 60 mg, Sodium 500 mg, Carbohydrate 27 g (Fibre 7 g, Sugars 2 g), Protein 28 g.
Make it vegetarian: Swap meat for 4 cups chickpeas or lentils.