Seafood Curry with Spinach and Rice
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
722
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 722 cal. | (34 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 12.7 μg | (64 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 297.1 μg | (495 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 16.9 mg | (141 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 199 μg | (66 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 25.2 μg | (56 %) | ||
| Vitamin B₁₂ | 14.6 μg | (487 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,667 mg | (42 %) | ||
| Calcium | 263 mg | (26 %) | ||
| Magnesium | 246 mg | (82 %) | ||
| Iron | 16 mg | (107 %) | ||
| Iodine | 302 μg | (151 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 20.4 g | |||
| Uric acid | 560 mg | |||
| Cholesterol | 441 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Long grain rice
- salt
- 300 grams fresh Spinach
- 500 grams mussels
- 200 grams Squid tentacle
- 200 grams shrimp (peeled and deveined)
- 150 grams Scallop (cleaned)
- 1 fresh Lime
- 3 Lime leaves
- 400 milliliters Coconut milk (canned)
- 2 Tbsps green Curry paste
- 300 milliliters fish stock
- 2 Tbsps Fish sauce
- 1 Tbsp Palm sugar
- 1 Tbsp light soy sauce
Preparation steps
1.
Place rice into 500 ml (approximately 2 cups) of salted boiling water.
2.
Rinse and spin dry spinach, chop coarsely. Rinse and clean seafood as needed, discard all open mussels and cut squid into rings.
3.
Rinse lime in hot water, pat dry and grate zest, squeeze juice. Rinse lime leaves, pat dry and cut into fine strips.
4.
Combine coconut milk with curry paste, fish stock, half of lime zest and lime leaves and bring to a boil. Add seafood and simmer on meduim heat for 5-8 minutes. Add spinach and season with fish sauce, lime juice, sugar and soy sauce. Place rice into bowls and top with seafood soup. Sprinkle with remaining lime zest and serve.
