Red Curry Shrimp Braised in Coconut Milk with Flatbread

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Red Curry Shrimp Braised in Coconut Milk with Flatbread
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Health Score:
81 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
472
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie472 cal.(22 %)
Protein14 g(14 %)
Fat27 g(23 %)
Carbohydrates43 g(29 %)
Sugar added0 g(0 %)
Roughage3.6 g(12 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.2 μg(1 %)
Vitamin E7 mg(58 %)
Vitamin K7.5 μg(13 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin4.4 mg(37 %)
Vitamin B₆0.2 mg(14 %)
Folate27 μg(9 %)
Pantothenic acid0.3 mg(5 %)
Biotin6.4 μg(14 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C11 mg(12 %)
Potassium471 mg(12 %)
Calcium105 mg(11 %)
Magnesium70 mg(23 %)
Iron2.8 mg(19 %)
Iodine41 μg(21 %)
Zinc1.8 mg(23 %)
Saturated fatty acids14.7 g
Uric acid83 mg
Cholesterol52 mg
Complete sugar6 g

Ingredients

for
8
For the flatbread
400 grams Pastry flour
salt
120 milliliters milk
3 Tbsps Peanut oil
vegetable oil (for frying)
For the curry
1 bunch scallions
40 grams ginger
2 Tbsps vegetable oil
40 grams Shredded coconut
2 Tbsps Red Curry paste
400 milliliters Coconut milk
300 grams ready to cook, raw shrimp (peeled and deveined)
salt
freshly ground pepper
2 Tbsps chopped cilantro
How healthy are the main ingredients?
Coconut milkgingersaltsalt

Preparation steps

1.

For the flatbread, mix flour and salt in a large mixing bowl. In a separate bowl, mix 120 ml (approximately 1/2 cup) water, milk and 2 tablespoons peanut oil, then stir mixture with flour and knead until dough is elastic. Wrap dough in plastic wrap and refrigerate for 1 hour until well-chilled. Divide the dough into 16 portions. With hands, roll each portion into a ball. With a rolling pin, roll out each ball into a flat circle (about 12 cm (approximately 5 inches) diameter) on a floured surface. Brush flatbread with remaining peanut oil. Preheat oven to 50°C (approximately 125°F). Heat vegetable oil in a frying pan and fry flatbread on both sides, about 5 minutes. Keep finished flatbread warm in oven.

2.

For the curry, rinse scallions, shake dry and finely chop. Peel ginger and finely chop. Heat oil in a pan and sauté scallions and ginger. Add coconut and sauté briefly. Stir in curry paste and sauté briefly. Deglaze pan with coconut milk. Reduce heat and simmer 2-3 minutes, while stirring. Rinse shrimp, pat dry and add to sauce and cook for about 3 minutes. Season with salt and pepper. Fold in chopped cilantro. Serve with flatbread.