Shrimp in Fragrant Coconut Sauce
over broccoli rice with spinach
A dish full of vegetables! In fact, we have supplemented the Jasmine rice with broccoli rice. This will give you more than 200 grams of vegetables in this dish alone!
Allergens:
Fish
•Crustaceans
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time20 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
75 g
White long grain rice
100 g
Broccoli rice
1 piece
Garlic
¼ piece
Red chili pepper
½ piece
Onion
10 milliliters
Fish sauce
(Contains Fish)
125 milliliters
Coconut milk
80 g
Shrimp
(Contains Crustaceans)
50 g
Spinach
5 g
Ginger paste
Not included in your delivery
1 tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2928 kJ
Calories700 kcal
Fat35.3 g
Saturated Fat20.6 g
Carbohydrate68.6 g
Sugar6.1 g
Dietary Fiber6 g
Protein24 g
Salt3.5 g
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 with Lid
•Casserole with Lid
•Tall-Sided Pan
Cooking Steps
1
- Boil plenty of water in a pot or saucepan. Cook the rice for 12 minutes, covered, then add the broccoli rice and boil for 3 more minutes.
- Drain and season to taste with salt and pepper, then set aside.
- In the meantime, chop the onion and crush or mince the garlic. Deseed and finely chop the red chili pepper*.
*Take care, this ingredient is spicy! Use as preferred.
2
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat.
- Fry the onion with half each of the garlic, ginger paste and chilli pepper for 2 - 3 minutes.
- Add the fish sauce* and the coconut milk and cover with the lid, then allow to cook gently for 2 - 3 minutes.
- Gradually add the spinach and mix well, allowing it to wilt and reduce.
*Take care, this ingredient is salty! Use as preferred.
3
- In the meantime, heat a drizzle of sunflower oil in a frying pan over medium-high heat.
- Fry the rest of the garlic, ginger paste and chilli pepper for 1 minute, then add the shrimp and fry for 3 – 4 minutes or until done.
- Transfer the shrimp in their cooking juices to the curry and mix well to combine.
- Season to taste with salt and pepper.
4
- Serve the rice on plates and top with half of the shrimp curry.
- Serve the rest of the curry alongside.