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Ingredients
- 3 cm de gingembre frais
- 2 gousses d'ail
- ½ - 1 c. à soupe de pâte de curry thaï jaune (selon la force piquante désirée)
- 200 g d'eau
- 300 g de lait de coco
- 2 c. à soupe sauce de poisson (nuoc-mâm)
- 200 g de courgette coupée en rondelles d'1 cm
- 1 poivron rouge en lanières fines
- 100 g de pousses de bambou en conserve (facultatif)
- 800 g de crevettes crues, décortiquées (fraîches ou surgelées et décongelées)
- ½ bouquet de coriandre fraîche ciselé
- Nutrition
- per 1 portion
- Calories
- 375 kcal / 1575 kJ
- Protein
- 46 g
- Fat
- 16 g
- Carbohydrates
- 11 g
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