Shrimp in Fragrant Green Curry Sauce
over brown rice with green beans & sweetheart cabbage4.0(174)
Calories
:
674 kcalProtein
:
24.5g proteinTotal
:
25 minutesDifficulty
:
MediumExtra Veggies
Allergens:
- Vis
- Schaaldieren
Coconut milk adds a creamy and rich texture to curries, along with a little bit of natural sweetness. It balances spices, enhances flavours and gives the dish a smooth, luxurious consistency.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
Quick-cook brown rice
½ piece
Red onion
1 teaspoon
Fresh ginger
½ piece
Garlic
75 g
Green beans
150 g
Sweetheart cabbage & broccoli
½ sachet(s)
Green curry spices
5 milliliters
Fish sauce
(Contains: Vis)
80 g
Shrimp
(Contains: Schaaldieren)
90 milliliters
Coconut milk
Not included in your delivery
1 tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2821 kJ
Calories674 kcal
Fat31.4 g
Saturated Fat16 g
Carbohydrate68.4 g
Sugar8.3 g
Dietary Fiber10.5 g
Protein24.5 g
Salt2.5 g
Potassium273.7 mg
Calcium64 mg
Iron0.8 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 with Lid
•Wok or sautépan with lid
•Wok or sautépan
Cooking Steps
1
- Boil plenty of water in a pot or saucepan for the rice. Discard the tips of the green beans and cut into thirds.
- Boil the green beans for 4 - 5 minutes, covered.
- Add the rice and cook for 10 more minutes, then drain and set aside.
- Meanwhile, chop the onion and crush or mince the garlic. Grate the ginger.
2
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat.
- Fry the ginger, the garlic and the onion for 1 minute.
- Add the cabbage-broccoli mix, the coconut milk, the fish sauce* and the green curry spices.
- Cover with the lid and allow to cook gently for 6 - 8 minutes.
*Take care, this ingredient is salty! Use as preferred.
3
- In the meantime, heat a drizzle of sunflower oil in another wok or deep frying pan over high heat.
- Fry the shrimp for 3 minutes, then transfer to the curry, along with their juices.
- Season to taste with salt and pepper.
4
- Serve the curry on plates with the rice and green beans alongside.
