Sri Lanken Shrimp Curry

13 25 395
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 4
Sri Lanken Shrimp Curry
Health Highlights

Ingredients


5 tbsp Ghee
397 gm Cauliflower crumbles/rice
1 tsp Salt and pepper (season to taste)
142 gm Yellow onion (chopped)
2 clove(s) Garlic (minced)
1 pepper(s) Red chili pepper (also chile or chilli) (finely diced (optional))
1 tbsp Curry powder
1 tbsp minced Ginger root
2 tsp Cumin (ground)
1 cup Coconut milk, sweetened (full-fat)
794 gm Shrimp, raw (peeled and deveined)
2 tbsp Cilantro (coriander) (fresh; chopped)
1 tsp Salt and pepper (season to taste)

Instructions


  1. Shred the cauliflower in a food processor (if not already riced)
  2. Melt 1 tbsp of ghee in a medium saucepan and add the cauliflower “rice”, season with salt and pepper
  3. Stir well and sauté for 5-8 minutes on a moderate heat making sure the “rice” doesn’t stick to the bottom and burn
  4. Whilst the rice is cooking, in a large pan, melt the rest of the ghee over medium heat. Add the onion, garlic and optional chilli and sauté until the onion is translucent, about 4 to 5 minutes
  5. Add the curry powder, fresh ginger and cumin and combine well
  6. Pour in the coconut milk, heat through then reduce the heat to a simmer
  7. Add the shrimp and fresh cilantro and continue to simmer until the shrimp is cooked through, about 3 to 5 minutes
  8. Season with salt and pepper, to taste
  9. Serve the curry on a bed of cauliflower rice 

Nutrition Facts

Per Portion

Calories 395
Calories from fat 187
Calories from saturated fat 111
Total Fat 20.8 g
Saturated Fat 12.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 4.3 g
Cholesterol 373 mg
Sodium 924 mg
Potassium 765 mg
Total Carbohydrate 11.4 g
Dietary Fiber 3.5 g
Sugars 3.7 g
Protein 42 g

Dietary servings

Per Portion


Meat 2.2
Vegetables 2.5

Energy sources


Pygal10%406.4555351888898111.332998393217147%455.62835842938904239.501841549264743%294.47386870305394175.3698353196530210%47%43%CarbohydratesFatProtein

Meal Type(s)

Main




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