Directions:
- Heat a large wide pan and dry-fry the curry paste with the onions for 4-5 mins until the onion begins to soften.
- Add the rice to the pan and stir to coat in the curry paste. Add the stock, then bring to the boil.
- Cover the pan and turn the heat down to low. Leave the rice to simmer slowly for 12-15 mins until all the liquid has been absorbed and the rice is cooked.
- Turn off the heat and stir in the shrimp, peas and chili. Cover the pan and leave to stand for 5 minutes
- Fluff up the rice grains with a fork and season if you want. Scatter over the cilantro and serve with lemon wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 345.03 Kcal (1445 kJ) | ||
| Calories from fat | 74.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.26g | 13% | |
|---|---|---|---|
| Cholesterol | 73.23mg | 24% | |
| Sodium | 438.11mg | 18% | |
| Potassium | 442.19mg | 9% | |
| Total Carbs | 49.02g | 16% | |
| Sugars | 7.25g | 29% | |
| Dietary Fiber | 3.37g | 13% | |
| Protein | 19.59g | 39% | |
| Vitamin C | 28.9mg | 48% | |
| Iron | 29.7mg | 165% | |
| Calcium | 55.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 95.85 Kcal (401 kJ) | ||
| Calories from fat | 20.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.3g | 13% | |
|---|---|---|---|
| Cholesterol | 20.34mg | 24% | |
| Sodium | 121.71mg | 18% | |
| Potassium | 122.84mg | 9% | |
| Total Carbs | 13.62g | 16% | |
| Sugars | 2.01g | 29% | |
| Dietary Fiber | 0.94g | 13% | |
| Protein | 5.44g | 39% | |
| Vitamin C | 8mg | 48% | |
| Iron | 8.3mg | 165% | |
| Calcium | 15.3mg | 6% | |
* 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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