South-east Asian Seafood Curry

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South-east Asian Seafood Curry
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
390
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie390 cal.(19 %)
Protein28 g(29 %)
Fat24 g(21 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage6.6 g(22 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.6 μg(3 %)
Vitamin E7.1 mg(59 %)
Vitamin K167.9 μg(280 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin10.4 mg(87 %)
Vitamin B₆0.6 mg(43 %)
Folate196 μg(65 %)
Pantothenic acid1 mg(17 %)
Biotin12.2 μg(27 %)
Vitamin B₁₂2 μg(67 %)
Vitamin C83 mg(87 %)
Potassium1,132 mg(28 %)
Calcium254 mg(25 %)
Magnesium159 mg(53 %)
Iron5.5 mg(37 %)
Iodine112 μg(56 %)
Zinc4.3 mg(54 %)
Saturated fatty acids15.3 g
Uric acid245 mg
Cholesterol162 mg
Complete sugar12 g

Ingredients

for
4
Ingredients
2 Tbsps yellow Thai curry paste (from a jar)
2 Tbsps Nut oil
2 shallots (finely chopped)
2 cloves garlic cloves (finely chopped)
2 Tbsps fresh ginger (finely chopped)
1 small, red chili pepper (finely chopped)
2 Lime leaves
2 cups Coconut milk
4 scallions (cut into rough chunks)
1 red pepper (cut into 3 cm dice)
4 Tomatoes (cut into large dice)
2 Bok Choy (stems roughly chopped)
2 cups King prawn (peeled and deveined)
Lime juice
2 Tbsps soy sauce
How healthy are the main ingredients?
Coconut milkgingersoy saucegarlic cloveshallotTomato

Preparation steps

1.
Heat a wok and fry the curry paste in hot oil for 1-2 minutes. Add the shallots, garlic, ginger and chilli and fry, stirring. Stir in the lime leaves and coconut milk and simmer over a high heat for around 5 minutes.
2.
Add the spring onions, pepper, tomatoes and pak choi stems and cook for a further 5 minutes.
3.
Stir in the prawns and pak choi leaves and braise for 2-3 minutes until cooked.
4.
Season to taste with lime juice and soy sauce. Serve with a wedge of lime and jasmine rice, if desired.

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