Fish

Rachel Rays Thai Shrimp Curry is for Dinner.

Rachel Rays Thai Shrimp Curry takes 10 minutes to prepare.

Rachel Rays Thai Shrimp Curry takes 15 minutes to cook.

Rachel Rays Thai Shrimp Curry makes 4 servings.

The ingredients for Rachel Rays Thai Shrimp Curry are:

2 tablespoons vegetable or other light oil, eyeball it
1 1/2 pounds large shrimp, peeled and deveined with tails removed
6 ounces, about 1/3 pound, shiitake mushrooms, stemmed and thinly sliced
3 cloves garlic, grated or finely chopped
1-inch ginger root, peeled and grated or finely chopped
4 scallions, chopped into 1-inch pieces, whites and greens
Salt and pepper
2 tablespoons mild or hot red curry paste
2 roasted red peppers, sliced
1 cup "light" or unsweetened coconut milk

Here is how you make Rachel Rays Thai Shrimp Curry:

Heat the vegetable oil over high heat. Add shrimp and toss 2 minutes then add the mushrooms, garlic, ginger, scallions, salt and pepper and cook 3 to 4 minutes more tossing constantly. Stir in curry paste, roasted red pepper and coconut milk and reduce heat to low. Simmer a few minutes then stir and serve.Number of Servings: 4Recipe submitted by SparkPeople user SOMATRA.

The nutritional information for Rachel Rays Thai Shrimp Curry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 526.9

• Total Fat: 24.2 g
• Cholesterol: 258.9 mg
• Sodium: 2,313.5 mg
• Total Carbs: 37.5 g
• Dietary Fiber: 1.9 g
• Protein: 41.8 g