Shrimp red curry with green beans & rice
Shrimp red curry with green beans & rice
705kcal Per person
28g Protein
84g Carbs
28g Fat
15g Fiber
Ingredients
- 3 ounces brown rice (84 g)
- 3 ounces shrimp (frozen) (84 g)
- 1 ¼ cup green beans (frozen) (157 g)
- 1 clove garlic (5 g)
- 1 slice ginger
- 1 tablespoon olive oil (15 ml)
- 1 bell pepper
- 1 carrot
- ¼ cup coconut milk (59 ml)
- ¼ cup water (59 ml)
- 1 teaspoon red curry paste (7 g)
Preparing this recipe
- Cook the rice according to the instructions on the package.
- Allow the shrimp to thaw briefly.
- Put the green beans in a pot with water and boil until al dente, about 10 minutes.
- In the meantime, finely chop the garlic and ginger. Heat the oil in a wok and fry the garlic, ginger and shrimp for about 5 minutes. Season with pepper and salt.
- Meanwhile, dice the bell pepper. Slice the carrot.
- Add the bell pepper and carrot to the pan and fry for about 5 minutes.
- Add the coconut milk with water and the curry paste to the wok and bring to a boil. Add the cooked green beans and let it simmer for another 1 to 2 minutes until the curry slightly thickens. Season with pepper and salt.
- Serve the rice with the curry in a deep plate.
Tip van FitChef
1. Sprinkle with fresh parsley or cilantro.
2. Delicious with cucumber slices.
