Filter
Reset
Sort ByRelevance
KATHYANN9
Japanese shrimp curry
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Keep some cilantro separately to garnish. Puree the spring onion with the garlic, the rest of the coriander, soy sauce and fish sauce into a paste.
-
Grate the peel of 1 lime and squeeze out the fruit. Cut the other lime into wedges.
-
Heat the peanut and sesame oil in a stir-fry stir-fry in the herb paste and shrimp for 2 minutes. Scoop out of the wok.
-
Stir-fry the asparagus and bok choy 3-4 minutes in the shortening. In the meantime, prepare the noodles according to the instructions on the packaging.
-
Spoon the shrimps with the herbs, lime zest and juice through the vegetables and heat. Serve the curry with the noodles and garnish with coriander leaves and lime wedges.
-
20 minMain dishfresh kale, crumbly potato, orange pepper, chicken fillet strips shawarma, sunflower oil, garlic sauce,Dutch kale with shawarma
-
20 minMain dishsmoked chicken fillet, chestnut mushrooms, oil, couscous, watercress, lemon juice, creme fraiche, thyme,mushroom couscous with smoked chicken
-
75 minMain dishsirloin steak à la minute, red curry paste, lime, fish sauce, Brown sugar, coriander, Peanut Sauce,thai satay with peanut sauce
-
20 minMain dishroll italiano bread, pre-cooked bbq burgers, sliced mature cheese, ready-to-eat avocado, cherryto, olive oil,bbq burger with avocado
Nutrition
825Calories
Fat26% DV17g
Protein112% DV56g
Carbs35% DV105g
Loved it