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Ethnic Cuisines

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Thai Red Curry Shrimp and Vegetable Bowl

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Nutrition Facts

Serving Size: 6.9 oz (195 g )
Amounts Per Serving
Calories 270
Calories from Fat 160
% Daily Value*
Total Fat 18g 28%
Saturated Fat 6g 30%
Trans Fat 0g  
Cholesterol 95mg 32%
Sodium 550mg 23%
Potassium 270mg 8%
Total Carbohydrate 10g 3%
Dietary Fiber 1g 4%
Sugars 5g  
Protein 16g  
Vitamin A 0% Vitamin C 35%
Calcium 6% Iron 15 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 10 Servings
Serving Size: 6.9 oz


Amount Ingredients
1/2 cup Vegetable Oil
2 cups Onions, Large Diced
2 cups Carrots, Bias Cut, Thin Sliced
2 cups Bok Choy, Large Diced
1 cup Red Peppers, Large Diced
1/2 cup Green Onions, Bias Cut
1 1/2 lbs. 21/25 Peeled and Deveined Shrimp
3 cups Custom Culinary® Gold Label Thai-Style Red Curry Sauce
1/8 cup Cilantro or Thai Basil, Fresh Chopped

Recommended Product: 9672 Gold Label Thai-Style Red Curry Sauce


  1. In a large sauté pan or wok over high heat, sauté vegetables in oil.
  2. Add shrimp, cook 1-2 minutes until fully cooked.
  3. Add Gold Label Thai-Style Red Curry Sauce. Cook 30 seconds to heat sauce.
  4. Garnish each portion with cilantro/Thai basil.

Chef's Tips

May substitute chicken, pork, beef or tofu for shrimp, as desired. Serve with any Asian style rice or noodles.

Recipe By

Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.

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