Tasty Thai Curry Bowls Recipe
Recipe By HWC Magazine
Tasty thai curry bowls are filled with delicious slurping rice noodles in a delicious broth of creamy red curry aromatic coconut milk, vegetables, sweet pumpkin and shrimp.
4.4
24 Rating -
Rate
Non Vegdiet
15minstotal
5minsPrep
10minsCook
15m.total
5m.Prep
10m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Tasty Thai Curry Bowls Recipe
- 3-4 Shrimp large deveined, peeled but leave the tail
- 2 ounce Rice noodles dried pad thai thin noodles
- 1/2 tablespoon Coconut oil
- 1/2 inch Ginger knob grated note:if using the dried ginger do not add until you add the coconut milk
- 1 tablespoon Shallot or onion freshly peeled and chopped
- 1 Cloves garlic peeled and minced
- 1/2-1 tablespoon Red curry paste depending on your desired heat level
- 6 ounce Coconut milk light
- 1/2 tablespoon Sugar or sugar alternative
- 3/4 tablespoon Fish sauce
- 1/2 cup Vegetable broth or can use chicken broth
- 3/4 cup Vegetables of choice chopped
- 1/2 tablespoon Lime juice
- As required Cilantro to garnish
Nutrition
value
value
1794
calories per serving
115 g Fat90 g Protein98 g Carbs22 g FiberOther
Current Totals
- Fat115g
- Protein90g
- Carbs98g
- Fiber22g
MacroNutrients
- Carbs98g
- Protein90g
- Fiber22g
Fats
- Fat115g
Vitamins & Minerals
- Calcium253mg
- Iron7mg
- Vitamin A185mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B314mg
- Vitamin B6< 1mg
- Vitamin B9127mcg
- Vitamin B125mcg
- Vitamin C11mg
- Vitamin E9mg
- Copper2mcg
- Magnesium217mg
- Manganese4mg
- Phosphorus963mg
- Selenium146mcg
- Zinc6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By HWC Magazine