Red Curry Sauce
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
147
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 147 cal. | (7 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 8.4 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 256 mg | (6 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 shallots
- 3 sprigs Lemongrass
- 2 garlic cloves
- 1 Tbsp olive oil
- 1 Tbsp red Curry paste
- 50 milliliters white wine
- 5 centiliters Noilly Prat
- 200 milliliters fish stock (or vegetable stock)
- 100 milliliters Coconut milk
- 2 Tbsps Fish sauce
- 1 tsp cornstarch
- 1 Tbsp Lime juice
Preparation steps
1.
Peel and coarsely chop the shallots. Rinse the lemongrass, peel the tough outer layer and cut into diagonal pieces. Peel and coarsley chop the garlic.
2.
Heat the olive oil in a saucepan. Add the shallots and red curry paste, and cook while stirring for 30 seconds. Add the lemongrass and garlic, and cook until fragrant.
3.
Stir in the white wine and vermouth, and bring to a boil. Stir in the coconut milk and fish sauce.
4.
In a bowl, stir the cornstarch with the lime juice until smooth. Add to the curry sauce and simmer until thickened and all the flavors have melded, about 10 minutes. Pour the curry sauce through a fine sieve into a bowl.
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