Yellow Shrimp Curry with Peanuts
with Romano pepper, baby potatoes & green beans
It isn't the type of potato that determines whether or not a potato is a baby potato, but the time it's harvested. By harvesting potatoes when they're young, they maintain their delicate flavour and structure.
Tags:
Calorie Smart
•Extra Veggies
Allergens:
Crustaceans
•Peanuts
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time35 minutes
Cooking Time20 minutes
DifficultyMedium
Ingredients
Serving amount
½ piece
Onion
1 piece
Garlic
250 g
Baby potatoes
150 g
Green beans
½ piece
Romano pepper
80 g
Shrimp
(Contains Crustaceans)
½ sachet(s)
Yellow curry spices
90 milliliters
Coconut milk
10 g
Salted peanuts
(Contains Peanuts May be present Tree nuts, Sesame)
Not included in your delivery
¾ tablespoon
Sunflower oil
75 milliliters
Water
¼ piece
Low sodium fish or vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2595 kJ
Calories620 kcal
Fat30.9 g
Saturated Fat16.1 g
Carbohydrate56.7 g
Sugar9.2 g
Dietary Fiber19.3 g
Protein25.7 g
Salt2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan with Lid
•Wok or sautépan
Cooking Steps
1
- Wash the baby potatoes and cut them into quarters.
- Transfer to a pot or saucepan and submerge with water, then boil the potatoes for 9 minutes, covered.
- Discard the tips of the green beans and cut into thirds.
- Boil the green beans with the potatoes for 4 - 6 minutes, then drain and set aside.
2
- Crush or mince the garlic. Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat.
- Fry the shrimp with the garlic for 2 - 4 minutes. Season to taste with salt and pepper, then remove from the pan and set aside.
- In the meantime, chop the onion and cut the Romano pepper into half rings.
- Heat a light drizzle of sunflower oil in the same pan and fry the onion for 1 - 2 minutes.
3
- Add the yellow curry spices and bloom for 30 seconds, then add the coconut milk.
- Pour in the water and crumble in the stock cube (see pantry for amounts).
- Bring to a boil, then add the Romano pepper and cook for 5 - 7 minutes.
- Roughly chop the peanuts in the meantime.
4
- Finally, stir in the shrimp, potatoes and green beans and cook for 1 - 2 more minutes.
- Serve the curry on plates and garnish with the peanuts.