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Shrimp Curry, Wild Rice - Low GI
Instructions
- 1. In the bowl of a food processor, pour a little coconut milk, the green peppers, and most of the cilantro. Blend until smooth, then add the remaining coconut milk and blend again.
- 2. Slice the onion into rounds. In a saucepan, heat a little oil and sauté the onion for 1 or 2 minutes, until tender. Grate the ginger and thinly slice the garlic. Add them to the saucepan and cook for an additional minute. Add the garam masala and turmeric, then pour in the coconut milk mixture. Bring to a boil, then simmer for 10 minutes over low heat. Start cooking your rice according to the instructions on the packaging.
- 3. Add the shrimp and cook for 3 minutes, or slightly less, while monitoring the cooking process. Stir in the remaining cilantro, then add the sliced red pepper. If desired, serve with lemon wedges in addition to the wild rice.
Ingredients for servings
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400 g of cooked peeled shrimp -
30 cl of coconut milk -
3 green chili peppers -
1 bunch of fresh coriander -
1 onion -
1 vegetable oil -
20 g of fresh ginger -
2 garlic cloves -
2 teaspoon of garam masala -
1 teaspoon of turmeric powder -
1 red chili pepper -
300 g of wild rice -
salt (according to taste) -
pepper (according to taste)
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Nutritional information *
Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.
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Per serving% RDA
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Energy value526 kcal26 %
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Fat16,3 g23 %
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of which saturated13,04 g65 %
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Carbohydrates60,95 g23 %
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of which sugar6,04 g7 %
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Protein30,01 g60 %
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Fibers6,75 g?
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More data
* As an indication, before cooking, RDA of the EU.