Shrimp Curry with Broccoli and Cashews
(1 vote)
(1 vote)
shrimp curry with broccoli and cashews - Comes together quickly and so delicious-easy.
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
417
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 417 cal. | (20 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 240.7 μg | (401 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.6 mg | (97 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 135 mg | (142 %) | ||
| Potassium | 1,200 mg | (30 %) | ||
| Calcium | 249 mg | (25 %) | ||
| Magnesium | 203 mg | (68 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 94 μg | (47 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 305 mg | |||
| Cholesterol | 145 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams shrimp (ready to cook)
- 2 Tbsps lemon juice
- 2 Tbsps soy sauce
- 3 Lime leaves
- 3 scallions
- 500 grams Broccoli
- 2 Tbsps sesame oil
- 150 grams Pineapple (canned, drained)
- 600 milliliters fish stock
- 250 milliliters Coconut milk
- 1 red chili pepper
- 100 grams Cashews
- 3 Tbsps yellow Curry paste
- 1 Tbsp Fish sauce
- salt
- peppers
Preparation steps
1.
Rinse shrimp under cold water and pat dry. Drizzle with lemon juice and soy sauce.
2.
Rinse lime leaves and cut into strips. Rinse, trim and cut scallions into rings. Rinse broccoli and blanch for 2-3 minutes in boiling water.
3.
Heat oil in a wok. Add vegetables, pineapple and lime leaves. Cook for 1-2 minutes.
4.
Pour in fish stock and coconut milk. Simmer for 5-10 minutes.
5.
Meanwhile, rinse chile pepper and chop. Roast cashews in a dry pan until fragrant.
6.
Add chile pepper, curry paste, fish sauce, salt and pepper to curry. Add shrimp and simmer for 2-3 minutes.
7.
Pour curry into 4 bowls and sprinkle with cashews to serve.
