Fragrant Yellow Shrimp Curry with Broccoli & Dill
over zesty cauliflower rice with sweetheart cabbageCalories
:
621 kcalProtein
:
31g proteinTotal
:
20 minutesDifficulty
:
MediumCalorie Smart
Extra Veggies
-30% carbs
Allergens:
- Schaaldieren
- Soja
- Mosterd
- Selderij
- May contain traces of allergens
- Mosterd
- Soja
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
100 g
Cauliflower Rice
¼ piece
Lime
125 milliliters
Coconut milk
120 g
Shrimp
(Contains: Schaaldieren)
150 g
Sweetheart cabbage & broccoli
½ piece
Garlic
½ piece
Onion
25 g
Quick-cook brown rice
½ piece
Red chili pepper
5 g
Fresh dill
(May be present: Selderij)
½ sachet(s)
Yellow curry paste
(Contains: Soja, Mosterd May be present: Mosterd, Soja)
Not included in your delivery
½ tablespoon
Olive oil
40 milliliters
Water for the sauce
½ tablespoon
[Reduced salt] soy sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2599 kJ
Calories621 kcal
Fat37.4 g
Saturated Fat20.9 g
Carbohydrate36.2 g
Sugar11.3 g
Dietary Fiber9.6 g
Protein31 g
Salt3.7 g
Trans Fat0.3 g
Potassium105.7 mg
Calcium14.6 mg
Iron0.2 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.
Cooking Steps
1
- Boil plenty of salted water in a pot or a saucepan and cook the brown rice for 9 minutes.
- Add the cauliflower rice and cook for 2 more minutes, then drain and set aside.
- Deseed and finely chop the red chilli pepper*.
- Chop the onion and crush or mince the garlic.
*Take care, this ingredient is spicy! Use as preferred.
2
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry the onion, the garlic and the chili pepper for 1 - 2 minutes.
- Add the yellow curry paste and fry for 30 - 60 seconds.
- Add the coconut milk and the water for the sauce, then bring to the boil.
3
- Transfer the shrimp, the cabbage and the broccoli to the curry.
- Mix well to combine, then cover with the lid and cook for 3 - 5 minutes over low heat. Season the curry with the soy sauce.
- In the meantime, finely chop the dill.
- Zest and quarter the lime.
4
- Stir the lime zest and the juice of a quarter lime per person into the rice. Season with some more soy sauce as preferred.
- Serve the rice on plates and top with the curry.
- Garnish with the dill and serve any remaining lime wedges alongside.
