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Spicy Shrimp Vegetable Curry with Konjac Pasta

Experience the spice of Asia with our fiery shrimp vegetable curry.
2
Servings
45
Minutes

Advanced

Ingredients

  • 150g konjac noodles
  • 100g mung bean sprouts
  • 100g green beans
  • 100g mushrooms
  • 150g broccoli
  • 2 tbsp green curry paste
  • 2 tbsp coconut cream
  • 100g soy yogurt, unsweetened
  • 50 ml soy sauce
  • 12 shrimp tails
  • Oil for frying
  • Lemongrass, salt, pepper, turmeric
  • Fresh ginger
  • Black and brown sesame seeds

Instructions

1.
Toast the sesame seeds and boil the konjac pasta in salted water until cooked. Set aside.
2.
Steam the broccoli and green beans until al dente.
3.
Sear the mushrooms and shrimp sequentially in a pan and set aside.
4.
Heat 50ml water with soy sauce in the pan and stir in curry paste and coconut cream until smooth.
5.
Stir in the soy yogurt until well combined.
6.
Slice the bell peppers into strips and add them to the pan along with broccoli, beans, mushrooms, and shrimp. Mix well.
7.
Finally, enhance with spices and fresh ginger, and serve with konjac pasta and sesame seeds.

Average values per portion

Energy (kJ)
1789
Energy (kcal)
428
Fat
25g
Carbs
12g
Fiber
21g
Protein
28g
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