Prawn Curry with Mango
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
382
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 382 cal. | (18 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 5.9 μg | (10 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 11.6 mg | (97 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 800 mg | (20 %) | ||
| Calcium | 184 mg | (18 %) | ||
| Magnesium | 156 mg | (52 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 141 μg | (71 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 14.3 g | |||
| Uric acid | 273 mg | |||
| Cholesterol | 221 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 shallot
- 2 garlic cloves
- 1 pc fresh ginger about 3 cm (approximately 1 inch)
- 600 grams King prawn
- 2 Tbsps Coconut oil
- ½ tsp brown Mustard seed
- 1 Tbsp yellow Curry paste
- 250 milliliters fish stock
- 150 milliliters Coconut milk
- salt
- 3 Kaffir lime leaves
- 3 dried chili peppers
- 1 ripe Mango
Preparation steps
1.
Peel and chop the shallot and garlic. Peel and finely chop the ginger. Peel the prawns but leave the tails on. Remove the intestines, rinse and drain.
2.
Heat the coconut oil in a pan and fry the mustard seeds, shallots, garlic and ginger in it. Add the curry paste, sauté briefly, pour in the fish stock and coconut milk and add salt as needed. Add the lime leaves and peppers, then the shrimp. Cover and simmer for about 5 minutes. Peel the mango, remove the core and cut into bite-size pieces. Add the mango to the curry and cook everything for 2 minutes. Season to taste before serving.
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