Shrimp in Fragrant Coconut Sauce
over broccoli rice with courgette4.5(252)
Calories
:
716 kcalProtein
:
24.8g proteinDifficulty
:
EasyFamily
Allergens:
- Vis
- Schaaldieren
A dish full of vegetables! In fact, we've supplemented the Jasmine rice with broccoli rice. That means there are more than 200 grams of vegetables in this dish alone!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
Jasmine rice
150 g
Broccoli rice
½ piece
Courgette
1 piece
Garlic
½ piece
Onion
10 milliliters
Fish sauce
(Contains: Vis)
125 milliliters
Coconut milk
80 g
Shrimp
(Contains: Schaaldieren)
5 g
Ginger paste
Not included in your delivery
1 tablespoon
Sunflower oil
½ teaspoon
Sambal
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2998 kJ
Calories716 kcal
Fat35 g
Saturated Fat20.5 g
Carbohydrate71.9 g
Sugar8.5 g
Dietary Fiber7.6 g
Protein24.8 g
Salt3.7 g
Potassium316.3 mg
Calcium49.5 mg
Iron1.2 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
•Tall-Sided Pan
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and cook the rice for 10 - 12 minutes, covered. Add the broccoli rice during the final 3 minutes of cooking, then drain and set aside.
- Season to taste with salt and pepper.
- Meanwhile, chop the onion and crush or mince the garlic.
- Slice the courgette into thin crescents.
2
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat. Fry the courgette for 3 minutes.
- Add the onion and half each of the garlic, ginger paste and sambal, then fry for 1 minute.
- Add the fish sauce* and the coconut milk, then cover with the lid.
- Allow to simmer for 8 minutes, then remove the lid and cook for 2 more minutes.
*Take care, this ingredient is salty! Use as preferred.
3
- Meanwhile, heat another drizzle of sunflower oil in a frying pan over medium-high heat. Fry the rest of the ginger paste, garlic and sambal for 1 minute.
- Add the shrimp and fry for 3 - 4 minutes or until done.
- Transfer the shrimp in their cooking juices to the vegetables and mix well to combine. Season to taste with salt and pepper.
4
- Serve the rice on plates.
- Top with the shrimp and vegetables in their sauce.
