au robot culinaire
Ingrédients : Crevettes (crevettes) (crevettes, phosphate de sodium, sel) • Lait de coco (extrait de noix de coco, eau) • Carotte • Riz au jasmin • Chou vert • Échalote • Purée de gingembre et d’ail (ail, eau, gingembre, huile de soya, épices, acide citrique, gomme xanthane, sorbate de potassium) • Sauce soya (soya, sulfites, blé) (eau, blé, fèves de soya, sel, protéines de soya hydrolysées, sucres (sucre, solides de glucose, mélasse, solides de sirop de maïs), agents d'assaisonnement, couleur caramel, extrait de réglisse, fécule de maïs modifiée, acide citrique, benzoate de sodium, propionate de sodium, sorbate de potassium, alcool) • Noix de cajou • Citronnelle • Sauce aux piments et à l’ail (eau, piments forts, glucose, ail, sel, vinaigre, amidon de maïs modifié, ail séché, huile de canola, huile de soja, poivron rouge séché, gomme de xanthane, acide acétique, acide citrique, oléorésine de paprika, caramel, sorbate de potassium, benzoate de sodium) • Mélange d'épices cumin-curcuma (cumin, curcuma, dioxyde de silicium).
Allergens
Tags
Crevettes
285 g
Riz au jasmin
0.75 cup
Carotte
1 unit(s)
Chou vert, émincé
56 g
Échalote
1 unit(s)
Citronnelle
1 unit(s)
Noix de cajou, hachées
28 g
Lait de coco
1 unit(s)
Purée de gingembre et d’ail
2 tbsp
Sauce soja
2 tbsp
Mélange d'épices cumin-curcuma
4 g
Sauce aux piments et à l’ail
1 tbsp
Huile
1 tbsp
Sel
0.25 tsp
Poivre
0.125 tsp
Sucre
0.13 tbsp
- Before starting, to a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Wash and dry all produce.
- Remove and discard outer layer of lemongrass, then halve crosswise. Place lemongrass on a cutting board, then use the back of a spoon to forcefully hit lemongrass to crush it.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and half the lemongrass, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Snip a corner off of the shrimp package and drain liquid.
- Finely chop remaining lemongrass.
- Peel, then cut shallot into quarters.
- In a food processor, pulse together half the coconut milk, soy sauce, shallots, chopped lemongrass, ginger-garlic puree, chili-garlic sauce, Cumin-Turmeric Spice Blend and half the cashews for 1-2 min, until almost smooth. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil and carrots. Cook for 3-4 min, stirring occasionally, until carrots begin to soften.
- Add 1/2 tbsp (1 tbsp) oil, then DIY curry paste, cabbage, shrimp, remaining coconut milk, 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) sugar. Bring mixture to a boil.
- Once boiling, cook for 2-3 min, stirring occasionally, until curry thickens slightly and shrimp just turn pink.** Season with salt and pepper.
- Fluff rice with a fork and discard lemongrass. Stir remaining cashews into rice.
- Divide curry between bowls.
- Serve rice alongside in a separate bowl.
810
kcal
Calories
35
g
Fat
19
g
Saturated Fat
93
g
Carbohydrate
12
g
Sugar
6
g
Dietary Fiber
31
g
Protein
180
mg
Cholesterol
2060
mg
Sodium
0
g
Trans Fat
1050
mg
Potassium
175
mg
Calcium
6
mg
Iron
avec patates douces et lime
avec patates douces et lime
avec patates douces et lime