Shrimp Curry
30 reviewsAn essential in Jow's curry collection! This shrimp version is refined, sweet and slightly spicy!
Ingredients
Utensils
Cookeo, Stovetop, Pot (small), Colander
recipe
Step 1
Wash the peppers, then cut in half, removing the seeds. Cut into 1/2 inch pieces.
Step 2
Add a drizzle of olive oil to a pan on medium heat. Add the peppers and cook for 5-6 minutes.
Step 3
Cook the rice in a pot according to the instructions on the package. Drain at the end of cooking and reserve.
Step 4
In the meantime, peel and finely chop the garlic (removing the germ). Add this to the peppers, along with the curry paste, coconut milk, shrimp, salt & pepper and 1/4 cup of water per person.
Step 5
Simmer for 5 minutes.
Step 6
Plate the rice with the curry on top and a quarter of lime. Serve and enjoy! Optional:Top with some chopped basil or cilantro.
Nutrition facts
Average estimated amount for one serving
| Energy | 565 cal. |
| Fat | 21 g |
| Carbohydrates | 74 g |
| Protein | 19 g |
| Fiber | 5 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Shrimp Curry" contains 565 Energy, 21 g of Fat, 74 g of Carbohydrates, 19 g of Protein, 5 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
B Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
C Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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