Aromatic Shrimp Curry with Broccolini & Cashews
in coconut sauce with pak choi & chili pepper- Schaaldieren
- Vis
- Cashewnoten
- Noten
- Macadamianoten
- Noten
- Paranoten
- Pecannoten
- Pistachenoten
- Walnoten
- Amandelnoten
- Hazelnoten
- May contain traces of allergens
- Selderij
Broccolini is not just a mini-broccoli, but a cross between broccoli and a variety of Chinese cabbage. It's a tasty vegetable with a long stem, and the flavour lies somewhere between broccoli and green asparagus.
Ingredients
75 g
Quick-cook brown rice
½ piece
Garlic
½ piece
Shallot
¼ piece
Red chili pepper
100 g
Broccolini
½ piece
Pak choi
½ piece
Lime
½ sachet(s)
Green curry spices
90 milliliters
Coconut milk
120 g
Shrimp
(Contains: Schaaldieren)
5 milliliters
Fish sauce
(Contains: Vis)
10 g
Roasted cashew nuts
(Contains: Cashewnoten, Noten May be present: Macadamianoten, Noten, Paranoten, Pecannoten, Pistachenoten, Walnoten, Amandelnoten, Hazelnoten)
5 g
Ginger paste
5 g
Fresh coriander
(May be present: Selderij)
Not included in your delivery
1 tablespoon
Olive oil
25 milliliters
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and cook the rice for 10 - 12 minutes, then drain and set aside.
- Chop the shallot and crush or mince the garlic.
- Slice the chili pepper* into thin rings. Halve the broccolini lengthways.
- Discard the base of the pak choi and finely chop the rest.
*Take care, this ingredient is spicy! Use as preferred.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the broccolini for 4 - 6 minutes until evenly browned.
- Drizzle with olive oil, then add the shallot, the ginger paste, the garlic, the green curry spices and half of the chili pepper.
- Fry for 1 - 2 minutes until fragrant.
- Zest the lime and cut it into quarters.
- Add the lime zest, the coconut milk and the water for the sauce, then bring to a boil.
- Add the shrimp and the pak choi, then cook for 3 - 5 minutes over low heat, covered.
- Meanwhile, roughly chop the coriander.
- Stir the fish sauce* into the curry.
*Take care, this ingredient is salty! Use as preferred.
- Squeeze a quarter lime per person directly into the curry, then season to taste with salt and pepper.
- Serve the rice on plates and top with the curry.
- Garnish with the coriander and the cashews, along with the rest of the chili pepper as preferred.
- Serve the rest of the lime wedges alongside.
