Spicy Shrimps with Coriander and Rice
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 536 cal. | (26 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 8.9 mg | (74 %) | ||
| Vitamin K | 21.5 μg | (36 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 12.5 mg | (104 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,111 mg | (28 %) | ||
| Calcium | 178 mg | (18 %) | ||
| Magnesium | 164 mg | (55 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 119 μg | (60 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 276 mg | |||
| Cholesterol | 177 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
- ⅞ cup fish stock
- 1 cup Coconut milk
- 2 cups King prawn (peeled and deveined)
- 2 Tbsps fresh cilantro (chopped)
- 1 Tbsp Lime juice
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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