Thai-style Seafood Curry

0
Average: 0 (0 votes)
(0 votes)
Thai-style Seafood Curry
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
927
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie927 kcal(44 %)
Protein97.93 g(100 %)
Fat51.68 g(45 %)
Carbohydrates18.05 g(12 %)
Sugar added0 g(0 %)
Roughage0.18 g(1 %)
Vitamin A73.2 mg(9,150 %)
Vitamin D0.01 μg(0 %)
Vitamin E0.88 mg(7 %)
Vitamin B₁0.34 mg(34 %)
Vitamin B₂0.4 mg(36 %)
Niacin28.66 mg(239 %)
Vitamin B₆1.1 mg(79 %)
Folate85.97 μg(29 %)
Pantothenic acid3.25 mg(54 %)
Vitamin B₁₂11.95 μg(398 %)
Vitamin C13.73 mg(14 %)
Potassium1,771.58 mg(44 %)
Calcium112.64 mg(11 %)
Magnesium287.76 mg(96 %)
Iron4.81 mg(32 %)
Iodine2 μg(1 %)
Zinc3.87 mg(48 %)
Saturated fatty acids34.8 g
Cholesterol266.05 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1 tablespoon
1
shallot (finely diced)
¾ inch
fresh Ginger root (finely diced)
1 clove
garlic (finely diced)
3 tablespoons
cup
1 ⅔ cups
8
King prawn (ready to cook)
8
Scallop shelled ready to cook (with coral)
4 cups
Fish (e. g. monkfish, cut into bite-sized pieces)
2 tablespoons
1 tablespoon
2 tablespoons
freshly chopped parsley

Preparation steps

1.
Heat the oil in a wok and fry the shallot, ginger and garlic until translucent. Add the curry paste and fry briefly, then deglaze with the stock and add the coconut cream. Simmer for around 5 minutes to thicken.
2.
Add the prawns, scallops and fish to the sauce and cook over a low heat for around 6-8 minutes - do not boil.
3.
Season to taste with soy sauce, lime juice and chilli. Tip into bowls and serve garnished with parsley.