DinnerBooks
Curry with fear and turmeric salad

Curry with fear and turmeric salad

Cooking Time45 m
Ingredients15
DifficultyMedium
0
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Ruth LundinRuth Lundin
The nutfärscurry is quick to get together and fills the kitchen with the scent of onions, carrots and curry that mills in the forehead. When curry paste and coconut milk get to sink together, it becomes a round and flavorful sauce that makes itself really good with the noodles. The healthy legal salad alongside gives a nice contrast and spikes up the whole right.

Ingredients

4 servings
  • Step: 1
    4 serving eggs
  • Step: 2
    1 pc carrot
  • Step: 3
    500 g cattle
  • Step: 4
    1 tsk oil
  • Step: 5
    1 pc garlic divide
  • Step: 6
    1 msk fresh ginger
  • Step: 7
    1 msk red curry pasta
  • Step: 8
    400 ml coconut milk
  • Step: 9
    salt
  • Step: 10
    200 g justice
  • Step: 11
    1/2 pc gurka
  • Step: 12
    1 pc red
  • Step: 13
    1 pc lime
  • Step: 14
    1 tsk olive oil
  • Step: 15
    pepper

Instructions

  • Step: 1
    Nutfärcurry: Scale and slice the carrot on the slide. Stick it with the ferry in the oil in a pan.
  • Step: 2
    Scale and tear garlic and ginger. Add currystan and milling for a minute.
  • Step: 3
    Mix the coconut milk, garlic and ginger and let seven about 10 minutes. Taste with salt.
  • Step: 4
    Cook the noodles soft in salted water as directed on the packaging.
  • Step: 5
    Salad: Scale the law. Paint it and cucumber with a potato sheller. Scale and cut the onion into rings and mix everything. Press the juice from the limb and ring over the olive oil. Spice with salt and pepper.
  • Step: 6
    Serve the curry with noodles and salad.

Näring

Calories794kcal
Carbohydrates60g
Fat44g
Protein38g
Serving Size4serving

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