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Dkboyd
Thai shrimp curry with tomato
Thai red curry with tomato, mushrooms, coconut milk, garlic shrimp and coriander with white rice.
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Ingredients
Directions
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Boil the rice in 8 minutes until done. Meanwhile cut the tomato into pieces and heat the oil in a wok.
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Stir fry the mushrooms 1 min. Add the tomato and stir fry for 4 minutes. Scoop the shrimp and curry paste through it. Stir fry 1 min.
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Pour the coconut milk into the woks and heat the shrimp curry for another 2 minutes. Season with salt and pepper.
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Cut the coriander coarsely. Divide the rice over the plates. Spoon the shrimp curry on top and sprinkle with the coriander.
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Nutrition
570Calories
Sodium30% DV715mg
Fat32% DV21g
Protein52% DV26g
Carbs22% DV67g
Fiber12% DV3g
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