south-african

Crayfish Curry with Coconut Milk and Steamed Rice

Name: Crayfish Curry with Coconut Milk and Steamed Rice
Yield: 1 serving
Cuisine: south-african
Ingredients: 138 g cooked crayfish meat; 50 g white rice, dry; 92 g coconut milk; 8 g vegetable oil; 77 g onion, chopped; 6 g garlic, minced; 6 g mild curry powder; 115 g tomato, chopped; 8 g lemon juice; 230 g water; 2 g salt

This simmered dish pairs cooked crayfish meat with white rice, dry, coconut milk and mild curry powder. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

medium

Balanced Pescatarian High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

37 g Protein

60 g Carbohydrates

31 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

138g cooked crayfish meat 138 kcal
50g white rice, dry 183 kcal
92g coconut milk 181 kcal
8g vegetable oil 71 kcal
77g onion, chopped 31 kcal
6g garlic, minced 9 kcal
6g mild curry powder 18 kcal
115g tomato, chopped 21 kcal
8g lemon juice 2 kcal
230g water 0 kcal
2g salt 0 kcal

Cooking instructions

white ricewatersalt
Rinse the rice and cook with 240 ml water and a pinch of salt; cover and simmer on low 12-15 minutes, then rest 5 minutes.
vegetable oilonion
Heat the vegetable oil in a small pot over medium heat. Add the onion and cook until soft, 5-6 minutes.
garlicmild curry powdertomato
Add garlic and curry powder; cook 30 seconds until fragrant. Stir in the tomato and cook 3 minutes.
coconut milkwater
Pour in the coconut milk and 60 ml water; simmer 5 minutes to thicken slightly.
cooked crayfish meatlemon juicesalt
Add the crayfish meat, simmer gently 2-3 minutes just to warm through, then stir in lemon juice. Season with salt.
white ricemild curry powder
Serve the curry over the rice.