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Ingredients
- 2 c. à soupe de pâte de curry rouge
- 400 g de lait de coco
- ½ cube de bouillon de légumes
- 200 g d'eau
- 2 feuilles de kaffir
- 2 bâtons de citronnelle fraîche, fendus dans la longueur, puis coupés en deux
- 1 c. à soupe sauce d'huître
- 1 c. à café de sauce de poisson (nuoc-mâm)
- 300 g d'aubergine, coupée en morceaux
- 100 g de courgette, coupée en morceaux
- 100 g de poivron rouge, coupé en morceaux
- 600 g de filet de lieu jaune sans peau
- 1 brin de basilic thaï frais, ciselé
- 3 brins de coriandre fraîche, ciselés
- Nutrition
- per 1 portion
- Calories
- 1545.3 kJ / 370.8 kcal
- Protein
- 29.8 g
- Carbohydrates
- 9.3 g
- Fat
- 24 g
- Saturated fat
- 19 g
- Fiber
- 3 g
- Sodium
- 596.3 mg
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