South-east Asian Seafood Curry
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 390 cal. | (19 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 167.9 μg | (280 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 196 μg | (65 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 1,132 mg | (28 %) | ||
| Calcium | 254 mg | (25 %) | ||
| Magnesium | 159 mg | (53 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 112 μg | (56 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 15.3 g | |||
| Uric acid | 245 mg | |||
| Cholesterol | 162 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
