Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Add
Olive Oil (15 mL)
to a large pot. Saute the
Large Shrimp (16)
over medium heat until they are fully cooked, about 3 to 4 minutes. Take shrimp out of pot and set aside.
Step 2
Add
Olive Oil (15 mL)
to the same large pot. Add in the
Carrots (2)
and cook for 3 minutes. Add in the
Garlic (2 cloves)
and
Fresh Ginger (2 g)
and cook for an additional minute.
Step 3
Stir in the
Red Curry Paste (25 g)
,
Low-Sodium Chicken Broth (2 cans)
, and
Fish Sauce (5 mL)
. Bring to a boil and simmer for 10 minutes.
Step 4
Stir in
Coconut Milk (180 mL)
and
Shiitake Mushrooms (145 g)
. Cook for 4 minutes until mushrooms are tender. Add in the shrimp,
Scallions (4 g)
, juice from
Lime (1)
and
Fresh Cilantro (2 g)
. Stir to combine and serve immediately.
Step 5
Garnish each plate with additional cilantro, and serve with
Sriracha (15 g)
sauce on the side.
