Creamy "Cambodian" style fish curry

4.7 94 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...

Butterflied chilli lemon chicken and rice

1h 45min

Sticky chicken with infused rice and daikon

1h 40min

Scotch eggs

50min

Korean pulled pork buns with pickled salad (Skinnymixers)

1h 5min

Boulangère potatoes

1h 40min

Laksa paste (Noni Jenkins)

10min

Sweet cucumber pickle (Thermomix® Cutter, using modes)

48h 20min

Whitebait fritters

35min

Creole jambalaya

1h

Chilli with corn bread

50min

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

3h 35min

Whipped brie with fruit and nut caramel crunch

30min