DinnerBooks
Coconut milk and ginger

Coconut milk and ginger

Cooking Time30 m
Ingredients13
DifficultyMedium
0
0
Idun Nilsson
Crispy peppers, salad peas and purjolök give the nudge ride nice speed, while ginger, garlic and curry fill the kitchen with a warm fragrance. Len coconut milk rounds off the sauce, and the glass noodles suck all the good. Turn down the shrimp at the end, let everything get through and serve instantly.

Ingredients

4 servings
  • Step: 1
    4 serving glass
  • Step: 2
    2 msk fresh riven ginger
  • Step: 3
    1 pc garlic divide
  • Step: 4
    1/2 pc purjolök (about 100 - 150 g, for 4 port)
  • Step: 5
    1 pc red pepper
  • Step: 6
    2 tsk curry
  • Step: 7
    2 msk oil
  • Step: 8
    400 ml coconut milk
  • Step: 9
    150 g salads
  • Step: 10
    1 1/2 tsk sugar sugar
  • Step: 11
    1 pc lime (1 lime corresponds to 1-2 msk saft)
  • Step: 12
    salt
  • Step: 13
    1 pc speaking in lake

Instructions

  • Step: 1
    Cook the noodles in salted water. Turn off and rinse the noodles cold.
  • Step: 2
    Scale and tear ginger and garlic. Wash, take care and slice the purjo onions. Core from the pepper and cut into pieces.
  • Step: 3
    Fresh purjo, pepper, garlic, ginger and curry in the oil in a large pot.
  • Step: 4
    Add coconut milk, salad peas and sugar. Cook up.
  • Step: 5
    Pressa lime juice, add 1-2 msk of lime juice (for 4 ports) and taste off with salt.
  • Step: 6
    Remove the shrimp in a sil.
  • Step: 7
    Turn down shrimps and noodles in the pot, let go warm (but don’t boil then the shrimps become dry and sega).

Näring

Calories461kcal
Carbohydrates62g
Fat17g
Protein12g
Serving Size4serving

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