Curry with Shrimp, Bell Peppers and Green Beans
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.
(Percentage of daily recommendation)
| Calorie | 455 cal. | (22 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 10.3 mg | (86 %) | ||
| Vitamin K | 40 μg | (67 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 16.9 μg | (38 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 995 mg | (25 %) | ||
| Calcium | 224 mg | (22 %) | ||
| Magnesium | 174 mg | (58 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 120 μg | (60 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 17.8 g | |||
| Uric acid | 278 mg | |||
| Cholesterol | 183 mg | |||
| Complete sugar | 10 g |
Ingredients
- 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
Preparation steps
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.
If you wish, serve together with rice.
