Thai Red Shrimp Curry

11 17 396
Ingredients Minutes Calories
Prep Cook Servings
2 min 15 min 3
Thai Red Shrimp Curry
Health Rating


1 tsp Red curry paste
1 cup Coconut cream
1 tsp Fish sauce
1 tbsp Tomato paste, canned
75 ml Vegetable stock/broth
1/2 tsp Honey
1/2 medium Zucchini (chopped)
1 medium pepper(s) Red bell pepper (chopped)
2 green onion (stem) Green onion, scallion, ramp (chopped)
225 gm Shrimp, raw
2 tsp Corn flour, whole grain


1. Add the curry paste, coconut cream, fish sauce and tomato paste to a wok and simmer for approximately 3-4 minutes, stirring well.

2. Add the vegetable stock and honey and then the zucchini, red peppers and spring onions and cook for a further 5 minutes until the vegetables are just starting to soften.

3. Add the shrimp and green onions and cook for a final 5 minutes.

4. Take a little of the sauce from the wok and add it to a cup with the corn flour.

5. Mix well and pour this mixture back into the wok. Stir it through and the sauce should start to thicken up.

6. Serve immediately with rice, chopped coriander and some lime wedges.

Nutrition Facts

Per Portion

Calories 396
Calories from fat 263
Calories from saturated fat 5.0
Total Fat 29.2 g
Saturated Fat 0.6 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 1.3 g
Cholesterol 114 mg
Sodium 458 mg
Potassium 642 mg
Total Carbohydrate 13.9 g
Dietary Fiber 3.4 g
Sugars 4.6 g
Protein 19.4 g

Dietary servings

Per Portion

Meat 0.8
Vegetables 1.1

Energy sources




contains astaxanthins which are antioxidants that support the immune system!

They are a good source of protein as well as Omega 3 fatty acids!

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