2 Tbsp(s)
10 ounce(s)
1/4 cup(s) chopped
1/4 tsp(s)
2 clove(s)
1 Tbsp
1 Tbsp
1 stalk
1 medium
1/3 Tbsp(s)
1 cup
1 cup
1 large
1 whole
1 whole
2 Tbsp(s)
40 g
1.5 g
6 g
14 g
119 g
5.4 g
240 g
226 g
128 g
67 g
14 g
Add coconut oil to a medium sized pot on medium heat. Add white onion and sauté for 3 minutes. Add ginger, garlic, red bell pepper, lemongrass and stir well.
Add fish sauce and half the red curry paste and stir. Add shrimp and sauté for 1 minute on each side, or until tails curl.
Add chicken stock, coconut milk and salt and stir well. Let simmer for about 5 minutes. Taste to adjust red curry paste, adding more if more spice is desired.
Remove lemongrass and serve with jalapeño, green onion, and sliced lime.
0.5 Servings Fruits / 3 Servings Vegetables
Calories: 565.7
Omega-6 / Omega-3 ratio: 1 : 1
Your Body is Unique… Your Diet Should be Too!
Discover Why in Our Free Guide!