avec riz à la coriandre et arachides
Allergens
Tags
Dinde hachée
250 g
Riz au jasmin
0.75 cup
Poivron
1 unit(s)
Oignon, haché
56 g
Pois mange-tout
56 g
Coriandre
7 g
Arachides, hachées
28 g
Lait de coco
1 unit(s)
Pâte de cari rouge
4 tbsp
Bouillon de légumes en poudre
7.5 g
Mélange d'épices cumin-curcuma
4 g
Huile
1 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and half the stock powder. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, 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, core, then cut pepper into 1/2-inch pieces.
- Trim, then halve snow peas.
- Roughly chop cilantro.
- Heat a large pot over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then turkey, peppers and onions. Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.**
- Add Cumin-Turmeric Spice Blend, red curry paste and remaining stock powder. Cook for 1-2 min, stirring occasionally, until fragrant. Season with salt and pepper.
- Add coconut milk and snow peas. Bring curry up to a simmer. Once simmering, cook for 2-4 min, stirring occasionally, until curry thickens slightly and snow peas are tender-crisp. Season with salt and pepper.
- Meanwhile, fluff rice with a fork, then stir in half the cilantro.
- Divide rice and curry between bowls.
- Sprinkle peanuts and remaining cilantro over top.
900
kcal
Calories
43
g
Fat
20
g
Saturated Fat
88
g
Carbohydrate
14
g
Sugar
6
g
Dietary Fiber
36
g
Protein
95
mg
Cholesterol
1190
mg
Sodium
0
g
Trans Fat
1100
mg
Potassium
75
mg
Calcium
5.5
mg
Iron
avec riz aux edamames et au sésame et salade de chou au gingembre
avec salade de chou et riz au gingembre et au sésame