Seafood with Coconut Curry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 380 cal. | (18 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 24.5 μg | (41 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 970 mg | (24 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 70 μg | (35 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 207 mg | |||
| Cholesterol | 90 mg | |||
| Complete sugar | 35 g |
Ingredients
- Ingredients
- 1 kitchen ready lobster (about 500 grams)
- 125 grams King prawn (peeled and ready to cook)
- 1 Pineapple
- 1 Tbsp yellow Curry paste
- 50 grams Snow peas
- 100 grams thick Beans
- 1 shallot
- 1 garlic clove
- 1 pc ginger (10 grams)
- 1 small red chili pepper
- 1 stalk Celery (with the greens)
- 75 milliliters Coconut milk
- 4 Tbsps sesame oil
- 200 milliliters lobster stock
- 2 Tbsps lemon juice
- salt
- freshly ground pepper
- parsley (for garnish)
Preparation steps
Clean and break apart the lobster; remove the shell and let dry. Peel and core the pineapple and cut into small pieces. Drain the beans. Wash the snow peas, drain and cut lengthwise into narrow strips. Peel and mince the shallot, garlic and ginger. Rinse the chile pepper, remove the seeds and chop very finely. Rinse the celery and coarsely chop the greens and chop the stalks into small cubes.
Heat the oil and briefly sauté the shallot, garlic, chile pepper and ginger. Add the celery and pineapple and cook. Add the shrimp and lobster pieces and cook briefly. Pour in the lobster stock and coconut milk. Stir in the curry paste and season with lemon juice, salt and pepper. Mix in the beans and the snow peas and simmer everything together for about 5 minutes. If the sauce is too thick, thin with a little coconut milk or warm water. Garnish with celery leaves and parsley leaves. Serve with rice.
