Coconut Rice with Shrimp
Nutritional values
(Percentage of daily recommendation)
| Calorie | 602 cal. | (29 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 30.1 μg | (50 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.3 mg | (103 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 747 mg | (19 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 112 μg | (56 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 209 mg | |||
| Cholesterol | 139 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 300 grams Long grain rice
- 1 onion
- 1 tsp ginger
- 1 Tbsp vegetable oil
- ½ can Coconut milk (unsweetened, 200 ml)
- salt
- 400 milliliters Vegetable broth
- 2 tsps Curry
- 1 tsp Turmeric
- 2 bay leaves
- 250 grams fish fillets (Kablejau)
- 300 grams shrimp
- 2 Tbsps olive oil
- 100 grams Frozen pea
- 2 Tbsps parsley
- 2 Tbsps Oyster sauce (Asialaden)
- 1 Tbsp lemon juice
Preparation steps
Rinse rice in a sieve under running water, then drain. Peel the onions and chop finely.
Heat oil in a pot and sauté onions and ginger over medium heat, stirring occasionally until the onion is translucent. Add the rice, stirring to coat. Add the curry, turmeric and bay leaf, stirring to coat. Add the coconut milk and vegetable broth, season with salt cover and simmer over low heat until the rice is almost tender, about 15 minutes.
Rinse fish fillets, pat dry and cut into small pieces. Thaw peas.
Stir peas with fish into the rice, cover and cook for another 5 minutes, stirring occasionally. Season the rice with oyster sauce and lemon juice.
Meanwhile heat the oilive oil in a skillet and saute the shrimp until just cooked through, 3-4 minutes. Season with salt and pepper and serve with the rice in bowls.
