Red Curry Shrimp Braised in Coconut Milk with Flatbread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 472 cal. | (22 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 7.5 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 471 mg | (12 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 14.7 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 52 mg | |||
| Complete sugar | 6 g |
Ingredients
- 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
Preparation steps
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.
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.
