Singapore Curry Chicken Noodles

5.0 5 évaluations

Prép. 5min

Total 1h

4 portions

Ingrédients

shallots
50 g
garlic cloves
4
fresh ginger
20 g
dried shrimp rinsed
40 g
dried chillies soaked, cut in half
15 pieces
cooking oil
80 g
fresh lemongrass white part only
1 stalk
meat curry powder
20 g
shrimp paste (belacan) toasted
20 g
chicken stock
1000 g
fried tofu cut in halves
70 g
potatoes cut into large cubes
350 g
salt adjust to taste
1 tsp
chicken thighs, boneless with skin cut in small pieces
500 g
fish cakes cut in small pieces
150 g
coconut milk, fresh
500 g
water
1500 g
yellow noodles
900 g
red chillies thinly sliced
2
fried shallots
20 g
sambal belacan to serve

Niveau

facile

Infos nut. par 1 portion

Sodium 915.1 mg

Protides 46.5 g

Calories 3909.8 kJ / 934.5 kcal

Lipides 35.1 g

Fibre 6.3 g

Graisses saturées 13.5 g

Glucides 104.2 g

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