Thai Red Curry

The Ingredients:

2 cans Unsweetened Coconut Milk

2 c. Chicken Stock

4 sm. cans Straw Mushrooms, drained

5 oz drained weight of canned Bamboo Shoots

8 oz can Water Chestnuts, 5 oz drained weight

14 oz can Bean Sprouts, drained

5 Tbsp Thai Kitchen Red Curry Paste

3 Tbsp Fish Sauce

1 Tbsp Basil, dried

4 packets of Splenda

What to Do:

In a decent sized pan or pot, pour in coconut milk and stock, add basil, fish sauce, splenda and curry paste ans whisk well to combine. Bring to a boil over med-high heat and cook for about 5 minutes stirring often.

Add veggies and return to boil, cook for another 5 minutes stirring often, remove from heat and serve.

Makes 8 servings

I made this recipe vegetarian so you may add whatever protein you like to each bowl for variety. I add things like shrimp, scallops, crab or chicken to different bowls for different flavors. Also, you may add additional veggies as I have done in the past such as: zucchini, sugar snap peas, broccoli, bok choy, etc.

I have it pictured here with cooked shrimp on top.

Nutritional Info for curry without the protein added is:

Sodium: 1052 mg     Fat: 14.15 g     Total Carbs: 10.74 g     Fiber: 2.1 g                   Net Carbs: 8.64 g     Veggie Net Carbs: 3.06 g     Protein: 4.98 g     Calories: 198

Ratios:    Carbs: 22%     Fat: 64%     Protein: 14%


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