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%