Ingredients

How to make it

  • Heat oil in a medium saucepan over medium-high heat. Add curry paste and blend in with a fork. Let cook for about 2 minutes. Add coconut milk, stir to incorporate and bring to a boil. Reduce to a simmer for 5 minutes.
  • Add carrots, cook 2 minutes. Add snap peas and shrimp, cook for 2 minutes. Add sprouts and bamboo shoots. Cook another 1-2 minutes, until shrimp are just pink.
  • Serve over rice, garnished with basil & chilies if using.
  • Nutritional Info Per Serving (with brown rice): 519 calories; 19 g fat; 1318 mg sodium; 64 g carbohydrates; 8 g fiber; 21 g protein.

Reviews & Comments 2

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  • NPMarie 2 years ago
    I agree, this is a beautiful dish , it sounds amazing Dahlia!
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  • mrpiggy 2 years ago
    Beautiful dish, DT
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