AuthorLe-ThermiqueCategoryMain DishesDifficultyBeginnerINGREDIENTS :
20 g oil
4 pieces shallots
4 cloves garlic
1 stalk lemongrass
1 stalk curry leaves
100 g curry chicken paste
320 g fried fish balls
250 ml water
¼ tsp sugar
2 tbsp coconut cream (Kara brand)
COOKING METHODS :
1
- Install Blunt Blade
- Add oil, shallots, garlic, lemongrass and curry leaves into mixing jar to saute.
Settings: Timer: 3 Minutes / Speed: 1 / Temperature: 120°C
2
- Add curry chicken paste continue to saute.
Settings: Timer: 3 Minutes / Speed: 2 / Temperature: 120°C
3
- Add fish balls, water and sugar to cook.
Settings: Timer: 4 Minutes / Speed: 1 / Temperature: 120°C
4
- Add coconut cream continue to cook.
Settings: Timer: 1 Minutes / Speed: 1 / Temperature: 120°C
5
- Transfer into a serving bowl and serve hot.
Nutrition Facts
2 servings
Serving size
- Amount per serving
- Calories436
- % Daily Value *
- Total Fat 18.5g24%
- Saturated Fat 14.7g74%
- Cholesterol 80mg27%
- Sodium 12453mg542%
- Total Carbohydrate 22.4g9%
- Dietary Fiber 0.7g3%
- Total Sugars 5.9g
- Protein 15.7g
- Calcium 18mg2%
- Iron 9mg50%
- Potassium 149mg4%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
INGREDIENTS :
20 g oil
4 pieces shallots
4 cloves garlic
1 stalk lemongrass
1 stalk curry leaves
100 g curry chicken paste
320 g fried fish balls
250 ml water
¼ tsp sugar
2 tbsp coconut cream (Kara brand)