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Ingredients
- 40 g de pâte de curry rouge
- 2 c. à soupe d'huile neutre
- 1 tige de citronnelle fraîche recoupée à 10 cm et coupée en deux
-
40
g de galanga coupé en rondelles
or 40 g de gingembre frais coupé en rondelles - 400 g de lait de coco
- 200 g d'eau
- 40 g de sauce de poisson (nuoc-mâm)
-
10
feuilles de kaffir (dans les magasins asiatiques)
or le zeste d'un citron vert - 2 magrets de canard sans peau coupés en lamelles
- 12 tomates cerise coupées en deux
- 3 brins de basilic thaï frais équeutés
- 200 g d'ananas frais coupé en cubes
- Nutrition
- per 1 portion
- Calories
- 325 kcal / 1353 kJ
- Protein
- 19 g
- Fat
- 21 g
- Carbohydrates
- 11 g
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