Seafood Curry
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
627
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 627 cal. | (30 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 0.9 μg | (2 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 13.7 mg | (114 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 865 mg | (22 %) | ||
| Calcium | 224 mg | (22 %) | ||
| Magnesium | 199 mg | (66 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 173 μg | (87 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 20.5 g | |||
| Uric acid | 302 mg | |||
| Cholesterol | 296 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 750 grams shrimp (ready to cook)
- salt
- 1 tsp Lime zest
- 2 garlic cloves (finely chopped)
- 2 onions (finely chopped)
- 1 small red chili pepper
- 2 Tbsps sesame oil
- 3 tsps ginger (freshly grated)
- 1 Tbsp yellow Curry powder
- 400 grams Coconut milk (unsweetened)
- 2 scallions (cut into thin rings)
- 2 chili peppers (cut into thin rings)
- 200 grams Chinese Egg noodle
Preparation steps
1.
Seaon the shrimp with the salt and lime peel. Peel and finely chop the garlic and onions. Rinse, remove seeds and finely chop the chilli.
2.
Fry the onions, garlic, ginger and chilli in hot oil over medium heat for about 7 minutes. Add the curry powder and coconut cream and simmer covered for 10 minutes, then season with salt. Place the shrimp in hot sauce and cook covered over low heat for about 5 minutes. Boil and drain the noodles according to package instructions. Combine the curry and the noodles into bowls and serve garnished with scallions and chile peppers.
