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Shrimp and Chicken Curry with Pineapple
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
Calories:
695
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 695 cal. | (33 %) | ||
| Protein | 71 g | (72 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 11.7 mg | (98 %) | ||
| Vitamin K | 31.6 μg | (53 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 39.5 mg | (329 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 17.1 μg | (38 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,836 mg | (46 %) | ||
| Calcium | 195 mg | (20 %) | ||
| Magnesium | 205 mg | (68 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 99 μg | (50 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 16.1 g | |||
| Uric acid | 560 mg | |||
| Cholesterol | 259 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
2
- Ingredients
- 2 potatoes
- 2 carrots
- 1 onion
- 2 Chicken breasts
- 4 King prawn
- 120 grams (approximately 4 1/4 ounces) peeled and dicedfresh Pineapple
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- 2 tsps Curry
- ½ tsp cinnamon
- 2 tsps Garam Masala
- 400 milliliters (approximately 13 1/2 ounces) Vegetable broth
- cilantro (for serving)
- 150 grams (approximately 5 1/3 ounces) unsweetened Coconut milk
Preparation steps
1.
Peel, rinse and cut the potatoes into bite-size pieces. Peel and thinly slice the carrot. Peel and finely chop the onion.
2.
Heat the oil in a large skillet, cut the chicken into chunks, season with salt, pepper, and curry powder and saute until not quite cooked through. Remove with a slotted spoon and sset aside.
3.
Add the potatoes, carrots and onions to the skillet, season cinnamon, garam masala, salt and pepper tossing to coat. Stir in the broth and coconut milk and simmer until the vegetables are tender, about 8 minutes. Return the chicken to the skillet along with the shrimp and pineapple and simmer until the shrimp and chicken are cooked through, 2-3 minutes longer. Season to taste. Serve in bowls garnished as desired with cilantro.
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