Shrimp with Tropical Pineapple-Coconut Curry
over jasmine rice with green Romano pepperCalories
:
719 kcalProtein
:
22.7g proteinDifficulty
:
EasyNew Ingredient
Allergens:
- Schaaldieren
- Vis
There is a new ingredient in your box! Sweet, juicy pineapple adds a tropical, fresh twist to your dish.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
Jasmine rice
80 g
Shrimp
(Contains: Schaaldieren)
½ piece
Onion
½ piece
Carrot
½ piece
Green Romano pepper
115 g
Diced pineapple
25 g
Red curry paste
10 milliliters
Fish sauce
(Contains: Vis)
90 milliliters
Coconut milk
Not included in your delivery
175 milliliters
Water for the rice
½ tablespoon
Sunflower oil
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3008 kJ
Calories719 kcal
Fat33.8 g
Saturated Fat18.9 g
Carbohydrate88.7 g
Sugar21.7 g
Dietary Fiber7.6 g
Protein22.7 g
Salt4.5 g
Potassium306 mg
Calcium48 mg
Iron0.3 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
•Colander
•Wok or sautépan with lid
•Tall-Sided Pan
•Paper Towel
Cooking Steps
1
- Boil the water for the rice in a pot or saucepan.
- Cook the rice for 10 - 12 minutes, covered, then turn off the heat and allow to stand for 5 minutes, still covered.
- In the meantime, cut the onion and the Romano pepper into rough chunks.
- Drain the pineapple and slice the carrot into thin crescents.
2
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat. Fry the onion and the carrot for 1 - 2 minutes, covered.
- Add the Romano pepper, the pineapple, the curry paste, the fish sauce* and the coconut milk.
- Season with salt and pepper, then cook for 7 minutes, covered.
*Take care, this ingredient is salty! Use as preferred.
3
- In the meantime, pat the shrimp dry with kitchen paper.
- Melt a knob of butter in a frying pan over medium-high heat.
- Fry the shrimp for 3 minutes or until done.
- Season to taste with salt and pepper, then remove from the pan and set aside.
4
- Serve the rice on deep plates with everything else alongside.
