Directions:
- Heat oil in a large, deep skillet until shimmering.
- Add onion and cook over medium heat, stirring occasionally, until softened and just beginning to brown (about 7 minutes).
- Add ginger, garlic and curry and cook, stirring, until fragrant (about 2 minutes).
- Add coconut milk and stock and simmer over medium heat until reduced by 1/3 and thickened (about 8 minutes).
- Add shrimp, season with salt and cayenne and simmer over medium heat until the shrimp are pink and cooked through (about 5 minutes).
- Stir in the mint and lemon zest and serve in deep bowls over steamed rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 291.01 Kcal (1218 kJ) | ||
| Calories from fat | 240.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.74g | 41% | |
|---|---|---|---|
| Cholesterol | 5.5mg | 2% | |
| Sodium | 520.35mg | 22% | |
| Potassium | 318.8mg | 7% | |
| Total Carbs | 11.62g | 4% | |
| Sugars | 4.14g | 17% | |
| Dietary Fiber | 2.6g | 10% | |
| Protein | 3.88g | 8% | |
| Vitamin C | 6.3mg | 11% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 45.7mg | 254% | |
| Calcium | 36.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 156.29 Kcal (654 kJ) | ||
| Calories from fat | 129.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.36g | 41% | |
|---|---|---|---|
| Cholesterol | 2.95mg | 2% | |
| Sodium | 279.46mg | 22% | |
| Potassium | 171.21mg | 7% | |
| Total Carbs | 6.24g | 4% | |
| Sugars | 2.22g | 17% | |
| Dietary Fiber | 1.4g | 10% | |
| Protein | 2.08g | 8% | |
| Vitamin C | 3.4mg | 11% | |
| Vitamin A | 0.2mg | 12% | |
| Iron | 24.5mg | 254% | |
| Calcium | 19.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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