Shrimp and eggplant in red curry
Servings: 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Rating: 0.0 / 5
(0 votes)
Ingredients
- 1 tablespoon red curry paste
- 1/4 tablespoon fish sauce
- 1 large onion diced
- 3 cloves garlic
- 1 teaspoon fresh ginger
- 1 cup water
- 1 whole eggplant diced
- 8 oz cooked shrimp
- 1 teaspoon coconut oil
Instructions
Heat up pot. Add coconut oil. When oil is hot add onion, garlic and ginger and sauté until mixture turns golden brown. Add your eggplant, water, red curry paste and fish sauce. Cook for around 10 minutes or until eggplant is done. Add your shrimp and simmer for 5 minutes. Add salt to taste and 1/2 lime. Garnish with fresh coriander leaves.
Comments
This is a great Thai red curry using Shrimp and eggplant.
Nutritional Information
| Nutrition Facts | |
|---|---|
| Serving Size 1 Shrimp and eggplant in red curry Servings Per Batch 2 | |
| Amount Per Serving | |
| Calories380 | Calories from Fat 7 |
| % Daily Value * | |
| Total Fat 6g | 10% |
| Saturated Fat 2g | 12% |
| Monounsaturated Fat 0g | |
| Polyunsaturated Fat 1g | |
| Trans Fat 0g | |
| Cholesterol 428g | 143% |
| Sodium 2119mg | 88% |
| Potassium 1196mg | 34% |
| Total Carbohydrate 31g | 10% |
| Dietary Fiber 11g | 44% |
| Sugars 10g | |
| Protein 51g | 102% |
| Vitamin A | 14% |
| Vitamin C | 26% |
| Calcium | 26% |
| Iron | 2% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition Visualization
Macronutrient Breakdown
% Daily Value
Nutrition Facts (per serving)
| Calories | 364 kcal | 18% DV |
| Protein | 50.6g | 101% DV |
| Total Fat | 6.5g | 8% DV |
| Carbohydrates | 26.3g | 10% DV |
| Fiber | 11.2g | 40% DV |
| Sugar | 10.0g | 20% DV |
| Sodium | 2236mg | 97% DV |
* Percent Daily Values are based on a 2000 calorie diet
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