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 dishbutter, chicken breast, chicken spices, Provencal herbs, cherry / cherry tomato, frozen puff pastry, egg, cream, Mihoen, oil,enchanting chicken quiche
-
30 minMain dishchicken breast, onion, olive oil, Tarly, ratatouille mix, Pesto, black olives without pit, grated Parmesan cheese,ratatouille with wheat
-
22 minMain dishextra virgin olive oil, onion, minced beef, tomato cubes, paprika, Tortilla wraps, chopped iceberg lettuce, garlic sauce,chopped wraps
-
25 minMain dishsomething crumbly potatoes, frozen kale, onion, Red pepper, liquid margarine, garlic, farmers free range sausage, semi-skimmed milk,kale stew with red peppers
Nutrition
825Calories
Fat26% DV17g
Protein112% DV56g
Carbs35% DV105g
Loved it