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KATHYANN9
Japanese shrimp curry
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Ingredients
Directions
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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.
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Grate the peel of 1 lime and squeeze out the fruit. Cut the other lime into wedges.
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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.
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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.
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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.
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25 minMain disholive oil, chicken leg, chicken carbonade, onion, garlic, Red pepper, cayenne pepper, tomato paste, celery, winter carrot, lemon, Red wine, peeled tomato, meat broth tablet, chicken broth tablet, flat leaf parsley, basil leaves,scottiglia -
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20 minMain dishfrozen cod fillet, Broccoli, White rice, onion, Red pepper, traditional olive oil, garlic, smoked salmon pieces,fried rice with smoked salmon and broccoli -
25 minMain dishorange, leg ham (natural), shaved almonds, almond, marmalade, apricot jam, fresh rosemary, dried rosemary, fresh thyme, dried thyme, cinnamon powder, butter, Meat bouillon, cooking cream, whipped cream,leg ham with orange cinnamon sauce
Nutrition
825Calories
Fat26% DV17g
Protein112% DV56g
Carbs35% DV105g
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