4 Serves
60 Mins
Peel and devein the shrimp, then pat them dry. Finely mince the onion and garlic using a chefs knife on a cutting board.
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Vitamin E
3 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
55 µg / 400 µgCalcium
102 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
74 mg / 420 mgPhosphorus
324 mg / 1,250 mgPotassium
500 mg / 4,700 mgSodium
975 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
52 µg / 55 µgFiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
16 g / 20 gCholesterol
156 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
Heat the oil in a large pot over medium heat. Add the minced onion and garlic, sautéing until soft and translucent.
Stir in the curry spices and cook for one minute until fragrant. Pour in the coconut milk and bring to a gentle simmer.
Add the shrimp to the pot and cook until they turn pink and opaque. Season with salt and pepper to taste.
Remove from heat and serve the curry hot, garnished as desired.
2
g14
g32
g
Uzbek
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