Shrimp Cashew-Curry Wok

Name: Shrimp Cashew-Curry Wok
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 portions
Cuisine: thai
Ingredients: 250 g Shrimp; 150 g Basmati rice; 150 g Broccoli; 100 g Carrots; 70 g Cashews; 1.5 tsp Curry; 200 ml Coconut milk; 2 tbsp Soy sauce; 2 tbsp Oil; 2 clove Garlic; 300 ml Water; 1 pinch Salt

Temps

27 min

Difficulté

moyen

Ingrédients

Budget

~6-9 €

Valeurs nutritionnelles

Score santé

Moyen · /100

480 kcal

par portion

30 gProtéines

19 gLipides

48 gGlucides

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Etapes

1
Cook the basmati rice according to package instructions. Set aside.
15 min
2
Meanwhile, cut the broccoli into small florets and julienne the carrots.
5 min
3
Peel the shrimp (or use frozen peeled shrimp). Mince the garlic finely.
3 min
4
Heat the oil in a wok or large skillet. Add the garlic and curry powder, sauté for 30 seconds.
1 min
5
Add the shrimp and cook for 3 minutes until they turn pink.
3 min
6
Add the broccoli and carrots, cook for 2 minutes.
2 min
7
Pour in the coconut milk and soy sauce. Simmer for 3 minutes, then add the cashews.
3 min
8
Serve the wok over hot basmati rice.
1 min