20.05.2020
27
Recipe information
Cooking:
1 hour 5 min.
Servings per container:
8
Complexity:
Easy
Calorie content:
1418.14
Carbohydrates:
34.97
Fats:
104.16
Squirrels:
101.57
Water:
546.75

Ingredients

Title Value
1. Vegetable oil 1 art. l
2. Ginger root 2 art. l
3. Lemongrass 20 Column
4. Curry paste 2 Tsp
5. Chicken bouillon 4 Art.
6. Fish sauce 3 art. l
7. Brown sugar 1 art. l
8. Coconut milk 400 Ml
9. Champignon 220 Column
10. Shrimp 450 Column
11. Lime juice 2 art. l
12. Cilantro 60 Column
13. Salt taste
14. Black pepper taste

Cooking

1. Stage

Finely chop the lemon grass. Heat the oil in a large saucepan over medium heat. Add ginger, lemon grass, and curry paste to cook in hot oil for 1 minute. Pour in the broth.

1. Stage. Finely chop the lemon grass. Heat the oil in a large saucepan over medium heat. Add ginger, lemon grass, and curry paste to cook in hot oil for 1 minute. Pour in the broth.

2. Stage

Stirring constantly. Add fish sauce and brown sugar, simmer for 15 minutes. Add coconut milk and add mushrooms.

1. Stage. Stirring constantly. Add fish sauce and brown sugar, simmer for 15 minutes. Add coconut milk and add mushrooms.

3. Stage

Stir cooking until mushrooms are tender, about 5 minutes. Add the shrimp to boil for about 5 minutes. Add lime juice, salt to taste. Garnish with cilantro.

1. Stage. Stir cooking until mushrooms are tender, about 5 minutes. Add the shrimp to boil for about 5 minutes. Add lime juice, salt to taste. Garnish with cilantro.

4. Stage

Bon Appetit!!!