Shrimp Curry
Serves: 4
Prep: 5 mins
Cook: 15 mins
Kcal pp: 403
Ingredients Jump to method
Fruit & Veg
12 oz cherry tomatoes
1 inch fresh ginger
2 red onions
2 mixed-color bell peppers
10 oz spinach
Fish
16 oz peeled raw shrimp
Cans & Jars
1 x 13.5 fl oz coconut milk
Condiments
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
Pantry
Salt and pepper
Olive oil
Method
Peel the onions, deseed the peppers, and cut them into slices. Then half the tomatoes.
Heat a drizzle of olive oil in a pan over medium-high heat and add the sliced onions, peppers, and tomatoes. Cook for 5 minutes, occasionally stirring. Meanwhile, cut the skin off the ginger and set it aside.
Next, add the shrimp to the pan, grate in the ginger, and season everything with salt, pepper, 1 tsp ground coriander, 1 tsp ground cumin, and 1 tsp ground turmeric. Give everything a thorough stir.
Once the shrimp have turned pink, add the coconut milk and spinach. Stir well and leave to simmer for 10 minutes.
Serve between fours bowls.
Nutritional Data Per Portion
Energy
403 kcal
Total Fat
20.81 g
Saturated Fat
13.57 g
Carbohydrates
28.61 g
Sugar
15.55 g
Fibre
8.64 g
Protein
25.5 g
Sodium
97.69 mg
This nutritional information is provided as a courtesy and is an estimate only. Read full details here.