Low-Carb Without Meat

Curry with Shrimp, Bell Peppers and Green Beans

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Curry with Shrimp, Bell Peppers and Green Beans
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Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
455
calories
Calories

Healthy, because

Even smarter

Nutritional values

The tender but firm meat of the shrimp is low in calories and contains little fat. In addition, the crustaceans are a good source of high-quality protein and the vital trace elements zinc and iodine. As an important component of thyroid hormones, iodine is involved in the energy metabolism.

If you are not a low-carb fan, you can enjoy the curry with natural rice. The whole grain rice is also available as fragrant rice (basmati) and rounds off the dish perfectly with its nutty taste.

1 each contains
(Percentage of daily recommendation)
Calorie455 cal.(22 %)
Protein33 g(34 %)
Fat27 g(23 %)
Carbohydrates18 g(12 %)
Sugar added0 g(0 %)
Roughage5.4 g(18 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.7 μg(4 %)
Vitamin E10.3 mg(86 %)
Vitamin K40 μg(67 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin10.9 mg(91 %)
Vitamin B₆0.7 mg(50 %)
Folate111 μg(37 %)
Pantothenic acid1.1 mg(18 %)
Biotin16.9 μg(38 %)
Vitamin B₁₂2.4 μg(80 %)
Vitamin C83 mg(87 %)
Potassium995 mg(25 %)
Calcium224 mg(22 %)
Magnesium174 mg(58 %)
Iron5.3 mg(35 %)
Iodine120 μg(60 %)
Zinc4.1 mg(51 %)
Saturated fatty acids17.8 g
Uric acid278 mg
Cholesterol183 mg
Complete sugar10 g

Ingredients

for
4
Ingredients
500 grams shrimp ready to cook (shelled, deveined)
1 Red Bell pepper
300 grams green Beans
200 grams small Baby corn cob (from a jar)
1 onion
2 garlic cloves
2 Tbsps vegetable oil
1 Tbsp Red Curry paste
200 milliliters fish stock
350 milliliters Coconut milk
1 Tbsp light soy sauce
salt
freshly ground peppers
1 Tbsp Lime juice
1 handful Thai basil
How healthy are the main ingredients?
Coconut milksoy sauceoniongarlic clovesalt

Preparation steps

1.

Rinse the shrimp and pat dry. Rinse the bell peppers, dry, remove the seeds and chop. Rinse, trim and halve the beans. Drain the baby corn and halve lengthwise. Peel the onion and garlic, chop finely and saute in a large frying pan with hot oil. Add the curry paste and saute briefly. Add the fish stock and the coconut milk. Mix in the green beans, baby corn and bell peppers and simmer for about 12 minutes on low heat. Add the shrimp 4 minutes before the curry mixture is done cooking. Season with soy sauce, salt, pepper and lime juice. Serve on plates and garnish with basil.

2.

If you wish, serve together with rice.