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Ingredients
- 30 g d'huile végétale
- 500 g d'aubergines, coupées en rondelles (2 cm), puis en morceaux (3 cm)
- 1 piment vert long, en tranches
- 500 g de lait de coco
- 3 c. à soupe de pâte de curry rouge
- 400 g de crevettes crues de taille moyenne, décortiquées
- 1 c. à soupe de sauce de poisson (nuoc-mâm)
- 2 c. à soupe de basilic thaï frais, haché
- Nutrition
- per 1 portion
- Calories
- 1681.8 kJ / 402 kcal
- Protein
- 18.2 g
- Carbohydrates
- 12.9 g
- Fat
- 25 g
- Saturated fat
- 19.5 g
- Fiber
- 2.3 g
- Sodium
- 978.4 mg
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