Cooking Techniques - Green curry paste - Open PTN (can also be veggie)
Cooking Techniques - Green curry paste - Open PTN (can also be veggie)
and rice noodles
Allergenen :
Selderij
•Mosterd
•Sesamzaad
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Bereidingstijd30 minuten
oventijd30 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
½ stuk(s)
Rode peper
½ stuk(s)
Sjalot
1 stuk(s)
Knoflookteen
5 gram
Gemberpuree
½ zakje(s)
Kerriepoeder
(Bevat Selderij, Mosterd)
5 gram
Verse koriander
(Kan bevatten Selderij)
½ stuk(s)
Limoen
100 gram
Kipgehakt met Oosterse kruiden
50 gram
Brede rijstnoedels
90 ml
Kokosmelk
½ stuk(s)
Paprika
½ stuk(s)
Wortel
50 gram
Gesneden spitskool
½ zakje(s)
Zwart sesamzaad
(Bevat Sesamzaad)
Zelf toevoegen
½ el
Zonnebloemolie
½ el
[Plantaardige] roomboter
naar smaak
Peper en zout
el
[Zoutarme] sojasaus
Voedingswaarden
Energie (kJ)2897 kJ
Energie (kcal)693 kcal
Vetten37 g
waarvan verzadigd20.8 g
Koolhydraten59.8 g
waarvan suikers12.1 g
Vezels10.5 g
Eiwitten27.2 g
Zout1.2 g
Instructies
1
- Chop the carrot into crescents.
- Chop the bell pepper into strips.
- Cut the shallot in big chunks.
- Cut the lime into 4 wedges.
2
- Heat a drizzle of sunflower oil in a wok over medium-high heat and fry the carrot, bell pepper and cabbage for 8 - 10 minutes.
- Meanwhile, add in a high container: the shallot, garlic, ginger paste, curry powder, stems of the coriander (keep the leaves as a topping), half of the red chili pepper and the juice of 1 lime wedge per person. Blend with an immersion blender until smooth.
- Shape 4 - 6 meatballs per person (CHECK) from the chicken mince, add the sesame seeds to a deep plate and roll the meatballs in the sesame seeds.
3
- Boil water in a pot for the noodles.
- Add the curry paste to the wok and fry for 1 minute, then lower the heat to medium, add the coconut milk and let simmer until serving. Season to taste with salt and pepper. (SOJASAUS/KETJAP??)
- Melt a knob of butter in a frying pan and fry the chicken meatballs for 5 - 6 minutes, or until done.
- Cook the rice noodles for 4 - 5 minutes until al dente, then drain and rinse under cold water and add to the wok.
4
- Serve the noodles with curry in deep bowls.
- Top with the meatballs and garnish with the coriander leaves.
- Serve with the rest of the lemon wedges.
- (Cut the rest of the red chili pepper into thin rings and serve separately.)
