Calorie-Wise: Shrimp Yellow Curry with Almond Butter
over Coconut-Broccoli ‘Rice’
Cooking time
20 minutes
Servings
2/4
Calories
430 /serving
When you’re counting calories, you can count on us for creative tastes and textures. This satisfying shrimp curry is a case in point. The pink curls sit in a sumptuous sauce of yellow curry paste and veg demi-glace, swirled with a dollop of almond butter for rich mouthfeel. Activate the veggies by tossing in carrots and peas, and set it all down over grains of broccoli cooked with shredded coconut for a tropical take on rice.
We will send you:
- 340g Shrimp (high-protein serving)
- 100g Matchstick carrots
- 300g Broccoli ‘rice’ (chopped broccoli)
- 150g Green peas
- 25g Shredded coconut
- 15g Almond butter
- 18g Mild yellow curry paste
- 30ml Vegetable demi-glace
Contains: Almonds, Shrimp
You will need:
Medium pan
Large pot
Whisk
Oil
Salt & pepper (S&P)
Total Fat
20 g
Saturated Fat
9 g
Sodium
1670 mg
Total Carb
34 g
Sugars
10 g
Protein
34 g
Fibre
12 g
Preparation
Make the coconut-broccoli rice
In a medium pan, heat a drizzle of oil on medium-high. Add the broccoli rice and coconut. Sauté, 8 to 10 min., until the broccoli rice has softened and the coconut is golden and fragrant; season with S&P.
Start the curry
Meanwhile, pat the shrimp dry with paper towel (remove the shells from the tails if desired). In a large pot, heat a drizzle of oil on medium-high. Add the curry paste and cook, stirring frequently, 1 to 2 min., until fragrant. Add the demi-glace, almond butter and ¾ cup water (double for 4 portions). Whisk, stirring occasionally, 3 to 4 min., until slightly thickened.
Finish the curry
To the pot of curry, add the carrots, peas and shrimp. Cook, stirring occasionally, 3 to 4 min., until the shrimp* are opaque and cooked through. Add ⅓ cup water (double for 4 portions) and cook, stirring frequently, 30 sec. to 1 min., until combined; season with S&P.
Plate your dish
Divide the coconut-broccoli rice between your plates. Top with the curry. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
