Shrimp Curry with Leeks
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
406
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 406 cal. | (19 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 42.3 μg | (71 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 11.3 mg | (94 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 823 mg | (21 %) | ||
| Calcium | 220 mg | (22 %) | ||
| Magnesium | 155 mg | (52 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 144 μg | (72 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 13.7 g | |||
| Uric acid | 302 mg | |||
| Cholesterol | 221 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 12 King prawn (peeled, with tails)
- 1 stalk Leeks
- 2 shallots
- 2 garlic cloves
- 1 green chili pepper
- 1 tsp chopped Coriander
- 1 tsp freshly grated ginger
- 4 Tbsps sesame oil
- 1 Tbsp minced cilantro
- 1 pinch Galangal powder
- 1 pinch ground Cumin
- 250 grams fish stock
- 250 milliliters Coconut milk
- salt
- freshly ground peppers
- 1 Tbsp freshly chopped Thai basil
Preparation steps
1.
Rinse shrimp and pat dry. Rinse leeks, cut in half lengthwise and cut into 3-4 cm (approximately 1 inch) long pieces. Set some outer green leaves aside. Peel shallots and garlic, chop finely. Rinse chile pepper, chop. Heat 2 tablespoons of oil in a pan and saute chile pepper, shallots, garlic, coriander root and ginger for 1-2 minutes. Add coriander, galangal and cumin, sauté briefly. Add stock and coconut milk. Add kaffir lime leaves and simmer for 10 minutes on low heat. Remove the leaves and puree.
2.
Heat remaining oil in a pan and cook shrimp and reserved leeks for 2-3 minutes. Season with salt and pepper. Season curry sauce with salt and pepper to taste. Pour sauce onto plates. Place shrimp and leeks on top, sprinkle with basil. Serve.
