avec patates douces et lime
Ingrédients : Patates douces • Filet de Tilapia • Lait de coco (extrait de noix de coco, eau) • Bok choy de Shanghai • Lime • Pois mange-tout • Pâte de cari rouge (gingembre, eau, ail, oignon, sucre, huile de soja, sel, citronnelle, épices, gomme xanthane, acide citrique, herbes, arôme naturel, sorbate de potassium) • Échalotes frites (blé) (oignon, huile de palme, farine de blé, sel) • Mélange d'épices indien (moutarde) (coriandre, curcuma, cumin, sel, épices, poudre d'oignon, poudre d'ail, moutarde moulue, poivre noir, poudre de chili, flocons de chili, huile de canola, dioxyde de silicium).
Allergens
Tags
Tilapia
300 g
Lait de coco
1 unit(s)
Pâte de cari rouge
2 tbsp
Patates douces
2 unit(s)
Pois mange-tout
56 g
Bok choy de Shanghai
1 unit(s)
Échalotes frites
14 g
Lime
0.5 unit(s)
Mélange d'épices à l'indienne
9 g
Huile
0.5 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Before starting, wash and dry all produce.
- Using a fork, pierce the skin of each sweet potato four times, all over.
- Place on a microwavable plate. Cook for 4-6 min, carefully turning half way through, until tender all the way though.
- Cut bok choy into 1/2- inch pieces. Rinse bok choy leaves to wash away any dirt.
- Halve snow peas.
- Pat tilapia dry with paper towels, pressing well to absorb as much moisture as possible. Season with salt, pepper and half the Indian Spice Mix.
- Heat a large pot over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then red curry paste and remaining Indian Spice Mix. Cook for 30 sec, until fragrant.
- Add coconut milk and 1/4 cup (1/2 cup) water. Season with salt and pepper, then stir to combine. Bring to a simmer.
- Add tilapia to coconut broth.
- Cover and cook for 4-5 min.
- Add bok choy and snow peas.
- Uncover and cook for 2-3 min, until tilapia is cooked through and opaque.**
- Halve lime.
- When sweet potatoes are tender, cut in half, then scoop out flesh with a spoon. Cut into 1/2-inch pieces.
- Divide sweet potatoes between bowls. Season with salt and pepper.
- Divide curry, veggies and tilapia over sweet potatoes.
- Squeeze a lime half over top.
- Sprinkle with half the crispy shallots (use all for 4 servings.)
600
kcal
Calories
30
g
Fat
20
g
Saturated Fat
52
g
Carbohydrate
14
g
Sugar
10
g
Dietary Fiber
37
g
Protein
75
mg
Cholesterol
730
mg
Sodium
0
g
Trans Fat
1550
mg
Potassium
175
mg
Calcium
5.5
mg
Iron
avec patates douces et lime
avec patates douces et lime
avec patates douces et lime
avec citronnelle, bok choy et nouilles ramen
avec patates douces et lime
avec patates douces et lime
