Thai Red Curry Shrimp and Pineapple
Serves: 8, Preparation Time: 20 minutes
Equipment: 11-inch WOK, Chef Knife, Cutting Board, Kitchen Machine
Preheat vegetable oil in WOK or Large Skillet over medium-high heat until hot. Add red curry paste stirring to separate paste. Add shrimp, stir-fry about 3 minutes. Stir in pineapple and remaining ingredients, simmer 5-6 minutes.
Serve over prepared jasmine rice, garnish with cilantro and roasted peanuts.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 187; Fat Grams 9; Carbohydrate Grams 14; Protein Grams 15; Cholesterol mg 102; Sodium mg 800.
THE POINT SYSTEM: Calorie Points 2 ½; Protein Points 2; Fat Grams 9; Sodium Points 35; Fiber Points 1; Carbohydrate Points 1; Cholesterol Points 10.
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