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Ingredients
- 80 g d'oignon, coupé en deux
- 20 g de gingembre frais
- 20 g d'huile
- 40 g de pâte de curry vert
- 400 g de poireaux, coupés en tronçons (3 cm)
- 180 g de poivron rouge, taillé en lanières
- 1 tige de citronnelle fraîche, coupée en deux dans la longueur
- 3 pincées de sel
- 3 pincées de poivre moulu
- 200 g de lait de coco
- 600 g d'eau
- 400 g de courge butternut, coupée en bâtonnets
- 800 g de filets de lotte, sans peau et sans arêtes, préalablement préparés par le poissonnier
- Nutrition
- per 1 portion
- Calories
- 1238 kJ / 295.9 kcal
- Protein
- 22.8 g
- Carbohydrates
- 24.7 g
- Fat
- 10.8 g
- Saturated fat
- 5.3 g
- Fiber
- 3.8 g
- Sodium
- 158.1 mg
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