Photo: Swathi Handique
Estimated Nutrition (whole recipe, rough)
440
Calories
57g
Protein
18g
Fat
13g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Ghee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound peeled, deveined jumbo shrimp , heads removed
- ½ onion , finely diced
- 1 tbsp minced garlic
- 1 tbsp vegetable oil
- 1 tbsp curry powder
- ½ cup chicken broth
- 1 heaping tbsp red curry paste
- 1 tbsp ghee
Directions
1
Heat oil in a large stainless steel sauté pan over medium high heat. Add shrimp and sauté just until bright pink. Remove and keep warm.
2
Melt ghee in same pan. Add vegetables and sauté until browned around edges.
3
Add remaining ingredients and shrimp and toss to coat. Reduce heat to medium low and cook until shrimp are heated through.
4
Remove and serve.
Recipe sourced from
wikibooks