Spicy Shrimps with Coriander and Rice

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Spicy Shrimps with Coriander and Rice
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
536
calories
Calories

Healthy, because

Even smarter

Nutritional values

Coriander is a great source of dietary fiber and minerals like manganese, while the shrimp adds clean, energy-providing protein.

Looking to cut down on carbs? This stew still tastes delicious if you skip the basmati rice.

1 serving contains
(Percentage of daily recommendation)
Calorie536 cal.(26 %)
Protein34 g(35 %)
Fat16 g(14 %)
Carbohydrates61 g(41 %)
Sugar added0 g(0 %)
Roughage3.9 g(13 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.6 μg(3 %)
Vitamin E8.9 mg(74 %)
Vitamin K21.5 μg(36 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.1 mg(9 %)
Niacin12.5 mg(104 %)
Vitamin B₆0.5 mg(36 %)
Folate57 μg(19 %)
Pantothenic acid1.1 mg(18 %)
Biotin7.6 μg(17 %)
Vitamin B₁₂2.3 μg(77 %)
Vitamin C36 mg(38 %)
Potassium1,111 mg(28 %)
Calcium178 mg(18 %)
Magnesium164 mg(55 %)
Iron3.9 mg(26 %)
Iodine119 μg(60 %)
Zinc3.8 mg(48 %)
Saturated fatty acids8.3 g
Uric acid276 mg
Cholesterol177 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
1 tsp Turmeric
1 tsp Cumin
1 ½ cups Basmati rice
2 onions (1 finely diced, 1 cut into rings)
2 cloves garlic cloves (1 finely diced, 1 sliced)
2 Tbsps vegetable oil
3.333 cups waxy potatoes (cut into bite-sized pieces)
2 Tbsps yellow Curry paste
cup fish stock
1 cup Coconut milk
2 cups King prawn (peeled and deveined)
2 Tbsps fresh cilantro (chopped)
1 Tbsp Lime juice
How healthy are the main ingredients?
potatoBasmati riceCoconut milkgarlic cloveTurmericCumin

Preparation steps

1.
Add the turmeric, cumin and a little salt to 700 ml water and bring to the boil. Add the rice, cover and cook for 20 minutes over a low heat.
2.
Fry the onion rings and sliced garlic in 1 tbsp hot oil until golden brown and remove from the pan or wok.
3.
Add the diced onion and garlic and the potatoes to the wok and fry in the rest of the oil for 2-3 minutes. Stir in the curry paste and pour in the fish stock and coconut milk. Simmer gently for around 15 minutes.
4.
Add the prawns to the curry and simmer for around 5 minutes until just cooked. Add the coriander leaves and season to taste with lime juice.
5.
Arrange the curry and rice on plates and serve garnished with the onions and garlic.

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