Shrimp and Pineapple Curry
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
492
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 492 cal. | (23 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 11.8 μg | (20 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 11.6 mg | (97 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,057 mg | (26 %) | ||
| Calcium | 213 mg | (21 %) | ||
| Magnesium | 184 mg | (61 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 141 μg | (71 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 20.6 g | |||
| Uric acid | 275 mg | |||
| Cholesterol | 217 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams shrimp (ready to cook, shelled, deveined)
- 1 carrot
- 200 grams Pineapple
- 150 grams Cherry tomatoes
- 2 onions
- 2 garlic cloves
- 1 pc fresh ginger (about 2 cm)
- 2 Tbsps Peanut oil
- 1 Tbsp Red Curry paste
- 200 milliliters fish stock
- 400 milliliters Coconut milk
- 2 Kaffir lime leaves
- 1 Tbsp light soy sauce
- salt
- freshly ground peppers
- 1 tsp cane sugar
- 1 Tbsp Lime juice
- 1 handful Thai basil
Preparation steps
1.
Rinse shrimp and pat dry. Peel carrots and cut into thin strips approximately 5 cm (approximately 2 inches) long. Cut pineapple into thin pieces or slices. Rinse tomatoes and cut in half. Add onions, garlic and ginger and finely dice. Heat oil in a large frying pan and fry onion, garlic and ginger until translucent. Add curry paste and saute briefly. Add fish stock and coconut milk, mix, add kaffir lime leaves. Add shrimp and cook for about 4 minutes. Add pineapple and tomato and simmer for 2 more minutes. Season everything to taste with soy sauce, salt, pepper, cane sugar and lime juice. Transfer to plates and serve garnished with basil.
2.
Serve with rice if wanted.
