Fragrant Shrimp Curry with Lemon & Coriander
over rice with bell pepper & coconut milk
Ginger paste offers the bold, aromatic flavour of fresh ginger with the ease of ready-to-use convenience. Perfect for quick meals!
Allergens:
Soja
•Gluten
•Tarwe
•Schaaldieren
•Mosterd
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total20 minutes
Cooking Time20 minutes
DifficultyMedium
Ingredients
Serving amount
½ piece
Garlic
½ piece
Onion
5 g
Ginger paste
125 milliliters
Coconut milk
20 g
East Asian-style sauce
(Contains: Soja, Gluten, Tarwe)
1 piece
Roma tomato
5 g
Fresh coriander
(May be present: Selderij)
¼ piece
Lemon
80 g
Shrimp
(Contains: Schaaldieren)
½ piece
Bell pepper
75 g
White long grain rice
⅓ sachet(s)
Vadouvan
(Contains: Mosterd)
Not included in your delivery
½ tablespoon
Sunflower oil
½ tablespoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2899 kJ
Calories693 kcal
Fat29.1 g
Saturated Fat19.8 g
Carbohydrate84.7 g
Sugar13.5 g
Dietary Fiber5.9 g
Protein20.5 g
Salt1.5 g
Potassium369 mg
Calcium18.8 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Wok or sautépan
Cooking Steps
1
- Boil plenty of water in a pot or saucepan for the rice.
- Slice the onion into half rings and crush or mince the garlic.
- Dice the bell pepper.
- Boil the rice for 12 - 15 minutes, then drain and set aside.
2
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat.
- Fry the vadouvan for 1 minute.
- Add the ginger paste, the garlic, the onion and the bell pepper, then fry for 1 - 2 more minutes.
3
- Deglaze with the white wine vinegar, then stir in the coconut milk and the East Asian-style sauce.
- Reduce the heat and allow to simmer gently for 5 - 6 minutes.
- Meanwhile, dice the tomato and finely chop the coriander. Cut the lemon into wedges.
- Add the shrimp and half of the tomato to the curry and allow to cook for 3 - 4 minutes. Season to taste with salt and pepper.
4
- Serve the rice on plates.
- Top with the curry and the rest of the tomato.
- Garnish with the coriander and serve the lemon wedges alongside.
