Wayne Gisslen

Shrimp and Cucumber in Thai Red Curry

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Preparation info
  • Portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
2 fl oz

Method

  1. Heat the oil in a sauté pan or wok over high heat.
  2. Add the shrimp and stir-fry until well seared.
  3. Add the cucumber and stir-fry 1 minute.
  4. Add the curry sauce. Cook a few minutes longer, or until the shrimp are completely cooked.
  5. Serve with rice.

Per serving: Calories, 200; Protein, 17 g; Fat, 16 g (65% cal.); Cholesterol, 140 mg; Carbohydrates, 2 g; Fiber, 2 g; Sodium, 450 mg.