Green Curry with Shrimps
Green curry is my fav curry! The coconut milk in this curry makes it perfectly creamy!
Equipment
- Frying pan
- Cooking pan
ingredients
- 70 g thai green curry paste (I use Fairtrade)
- 200 g shrimps
- 600 g Chinese wok vegetable
- 400 ml coconut milk (light)
- 120 g noodles
instructions
- Briefly stir-fry the spice paste over high heat and add the vegetables.
- Meanwhile, bring water to a boil and cook the noodles.
- Fry the shrimps on high heat for 2-4 minutes.
- Add the coconut milk to the vegetables and let it simmer.
- Add the shrimps to the vegetables.
Nutrition
Sugar: 2.5gFiber: 5.5gCalories: 540kcalSaturated Fat: 10.4gFat: 17gProtein: 30.1gCarbohydrates: 52.2g
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