Shrimp and Coconut Curry
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
770
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 770 cal. | (37 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 99 g | (66 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 11.2 μg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 12.9 mg | (108 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 879 mg | (22 %) | ||
| Calcium | 189 mg | (19 %) | ||
| Magnesium | 184 mg | (61 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 140 μg | (70 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 17.3 g | |||
| Uric acid | 348 mg | |||
| Cholesterol | 220 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams shrimp (peeled, deveined)
- 2 garlic cloves
- 1 Tbsp finely chopped parsley (or cilantro)
- 1 Tbsp Ghee
- 1 Tbsp spicy Garam Masala
- 300 milliliters Coconut milk
- 100 milliliters fish stock
- salt
- freshly ground peppers
- 400 grams Long grain rice
- 100 grams raisins
Preparation steps
1.
Soak the raisins in hot water. Peel the garlic and chop finely. Heat the ghee in a saucepan and sauté the garam masala until fragrant. Add the garlic and sauté briefly. Add the fish stock, bring to a boil and then add the coconut milk. Simmer over low heat for about 2 minutes. Add the shrimp, season with salt and pepper, cover and simmer over low heat for about 2-3 minutes, or until the shrimp are cooked to your liking.
2.
Cook the rice according to package instructions and drain. Add 2 teaspoons butter and the drained raisins and season with salt and pepper. Arrange in serving bowls with the shrimp curry. Sprinkle with parsley to serve.
