Star Anise Foods Vietnamese Simmer Sauce Coconut Lime Curry Description
"Ca Ri" - our Coconut Lime Curry - light, aromatic and flavor-filled - is like a fresh summer morning. Pour this all natural, gluten free, plant-based sauce over our brown rice noodles. Tasty!
Enjoy - Karen / Co-Founder
Directions
Shake well before use. Refrigerate after opening. Use within 7 days.
Free Of
Dairy, GMOs, gluten.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 50 g
Servings per Container: About 6
| Amount Per Serving | % Daily Value |
|
| Calories | 35 | |
|
| Total Fat | 1.5 g | 2% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | 0% |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 236 mg | 10% |
|
| Total Carbohydrates | 4.5 g | 1% |
|
| Dietary Fiber | 1 g | 4% |
|
| Sugar | 2 g | |
|
| Protein | 1 g | |
|
| Vitamin A | | 0% |
|
| Vitamin C | | 0% |
|
| Calcium | | 1% |
|
| Iron | | 0% |
|
Other Ingredients: Water, garlic, coconut milk, shallot, organic lemongrass, brown rice flour, lime, rice bran oil, rice vinegar, salt, coconut palm sugar, turmeric.
Product of Thailand.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Lemongrass Shrimp Lettuce Wraps
These light Vietnamese lettuce wraps offer big flavors! Marinated lemongrass shrimp, silky vermicelli noodles and crunchy herbs and veggies mingle delightfully in every crisp, flavorful bite. Serve with homemade nuoc cham dipping sauce – a mouthwatering addition of umami and acidity. Dish up a dozen as appetizers at your next dinner party, or serve heftier portions for a full, scrumptious meal.
Lemongrass Shrimp Lettuce Wraps
Shrimp
- 1 lb. medium shrimp (approximately 24, peeled and deveined)
- 1 Tbsp. fish sauce
- 2 Tbsp. lemongrass paste
- 2 Tbsp. light brown sugar
- 2 large garlic cloves (minced)
Lettuce cups
- 2 oz. rice vermicelli noodles
- 1 cup bean sprouts
- 1/2 cup shredded carrots
- 1 medium cucumber (peeled and julienned)
- 12 large Thai basil leaves
- Mint (chopped)
- Cilantro (chopped)
- 1/4 cup crushed peanuts
- 1 head butter lettuce
Nuoc Cham (dipping sauce)
- 6 Tbsp. water
- 2 Tbsp. granulated sugar
- 1.5 Tbsp. lime juice
- 2 Tbsp. fish sauce
- 1 garlic clove (minced)
- To make nuoc cham dipping sauce, combine 3 Tbsp. warm water and sugar in small bowl. Stir until sugar dissolves. Add additional 3 Tbsp. room temperature water, lime juice, fish sauce and garlic. Stir and set aside.
- In medium bowl, add shrimp, fish sauce, lemongrass paste, brown sugar and garlic cloves. Mix to coat the shrimp and set aside to marinate 10 minutes.
- While the shrimp marinates, cook rice vermicelli noodles according to package directions. Strain and rinse with cold water. Set aside to cool.
- In non-stick grill pan over medium high heat, cook shrimp 2 to 3 minutes per side or until pink and opaque. (Note: If cooking on stainless steel, add oil to pan.)
- To assemble, arrange lettuce leaves on plates. Layer each with 1-1.5 Tbsp. rice vermicelli noodles. Divide bean sprouts, shredded carrots and cucumber among lettuce cups. After noodle and veggie layers, place one Thai basil leaf atop each lettuce cup.
- Add 2 shrimp per lettuce cup and garnish with mint, cilantro and peanuts.
- Serve with nuoc cham dipping sauce separately or drizzled atop the lettuce cups.
- For lettuce, bib or Boston lettuce can be substituted.
- Grab these ingredients and more at Vitacost.com.
