Creamy "Cambodian" style fish curry

4.7 93 évaluations

Prép. 15min

Total 40min

6 portions

Ingrédients

jasmine rice
250 g
water
1200 g
sea salt
1 tsp
brown onion cut into halves
150 g
garlic cloves
4
fresh ginger cut into pieces
5 cm
fresh lemongrass white part only, cut into pieces
2 stalks
piece fresh turmeric
5 cm
2 tsp ground turmeric
fresh red chilli deseeded and cut into halves
1
coconut milk
800 g
brown sugar
40 g
fish sauce
80 g
makrut lime leaves bruised
3
white fish fillets boneless and skinless, cut in pieces (4 cm)
700 - 800 g
red capsicum cut into strips
250 g
snow peas cut into pieces
100 g
fresh coriander leaves only, to garnish
3 sprigs
lime cut into wedges, to serve
1

Niveau

facile

Infos nut. par 1 portion

Sodium 1460.9 mg

Protides 34.1 g

Calories 2599.7 kJ / 621.4 kcal

Lipides 21.5 g

Fibre 3.6 g

Graisses saturées 19.4 g

Glucides 59.7 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Manifesto 202 Recettes
Australie et Nouvelle-Zélande

Quick and easy 22 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Slow-cooked lamb Madras

2h 15min

Korean pulled pork buns with pickled salad (Skinnymixers)

1h 5min

Roast pork with sage and cranberry stuffing (MEATER+®)

3h 35min

Butterflied chilli lemon chicken and rice

1h 45min

Boulangère potatoes

1h 40min

15-minute noodles

15min

Laksa paste (Noni Jenkins)

10min

Quick grated pickle (Thermomix® Cutter, using modes)

5min

Sweet cucumber pickle (Thermomix® Cutter, using modes)

48h 20min

Pickled cabbage salad with Thermomix® Cutter

10min

Sticky chicken with infused rice and daikon

1h 40min

Chilli with corn bread

50min