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Shrimp and Mango Curry

Curry Shrimp Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 5 minutes
Energy: 662 kcal / serving

Instructions

  • 1.   Shell the shrimp and make a shallow cut along the back to remove the digestive tract.
  • 2.   Peel and cut the mango into even pieces.
  • 3.   Grate the zest of the lemon and squeeze the juice.
  • 4.   Dissolve the curry paste in the coconut milk in a Dutch oven.

    Add 1 teaspoon of salt, sugar, and the shrimp. Cover and cook for 5 minutes, then add the mango.
  • 5.   Serve with the lemon zest and a little lime juice. Serve with Thai rice, couscous, or quinoa and garnish with fresh cilantro.

Ingredients for servings

  • 500 g of peeled shrimp
  • 1 mango
  • 500 ml of coconut milk
  • 1 tablespoon of green curry paste
  • 1 tablespoon of sugar
  • 1 lime
  • 1 medium fresh coriander
  • 250 g of Thai rice
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    662 kcal
    33 %
  • Fat
    24,81 g
    35 %
  • of which saturated
    21,19 g
    106 %
  • Carbohydrates
    72,37 g
    28 %
  • of which sugar
    16,79 g
    19 %
  • Protein
    32,37 g
    65 %
  • Fibers
    3,28 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.