made with a food processor
Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Coconut milk (coconut extract, water) • Carrot • Jasmine rice • Green cabbage • Shallot • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Cashews • Lemongrass • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).
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Tags
Shrimp
285 g
Jasmine Rice
0.75 cup
Carrot
1 unit(s)
Green Cabbage, shredded
56 g
Shallot
1 unit(s)
Lemongrass
1 unit(s)
Cashews, chopped
28 g
Coconut Milk
1 unit(s)
Ginger-Garlic Puree
2 tbsp
Soy Sauce
2 tbsp
Cumin-Turmeric Spice Blend
4 g
Chili-Garlic Sauce
1 tbsp
Oil
1 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
Sugar
0.13 tbsp
- Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Wash and dry all produce.
- Remove and discard outer layer of lemongrass, then halve crosswise. Place lemongrass on a cutting board, then use the back of a spoon to forcefully hit lemongrass to crush it.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and half the lemongrass, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Snip a corner off of the shrimp package and drain liquid.
- Finely chop remaining lemongrass.
- Peel, then cut shallot into quarters.
- In a food processor, pulse together half the coconut milk, soy sauce, shallots, chopped lemongrass, ginger-garlic puree, chili-garlic sauce, Cumin-Turmeric Spice Blend and half the cashews for 1-2 min, until almost smooth. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil and carrots. Cook for 3-4 min, stirring occasionally, until carrots begin to soften.
- Add 1/2 tbsp (1 tbsp) oil, then DIY curry paste, cabbage, shrimp, remaining coconut milk, 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) sugar. Bring mixture to a boil.
- Once boiling, cook for 2-3 min, stirring occasionally, until curry thickens slightly and shrimp just turn pink.** Season with salt and pepper.
- Fluff rice with a fork and discard lemongrass. Stir remaining cashews into rice.
- Divide curry between bowls.
- Serve rice alongside in a separate bowl.
810
kcal
Calories
35
g
Fat
19
g
Saturated Fat
93
g
Carbohydrate
12
g
Sugar
6
g
Dietary Fiber
31
g
Protein
180
mg
Cholesterol
2060
mg
Sodium
0
g
Trans Fat
1050
mg
Potassium
175
mg
Calcium
6
mg
Iron
made with a food processor
made with a food processor
