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Ingredientes
- 1 piece galangal or possibly root ginger, minced
- 3 x Kaffir lime leaves
- 10 sqr fried bean curd
- 20 fl ounce thin coconut lowfat milk
- 1 Tbsp. Minced coriander
- 4 x Peppercorns, crushed
- 1 x Clove garlic, crushed
- 2 x Stems lemon grass, thinly sliced
- 3 x Fresh green chillies
- 1 pch salt
- 1 Tbsp. Light soy sauce
- 2 x Limes, juice of
- 8 fl ounce thick coconut lowfat milk
- Â Â Sugar
- 2 x Red chillies
- 1 Tbsp. Minced coriander
- Â Â Thai rice to serve
Direcciones
- Cut the squares of bean curd in half then half again. Put the ginger, lime leaves, thin coconut lowfat milk, coriander, peppercorns, garlic, lemon grass, green chillies, salt and soy sauce into a pan and gently bring to the boil, stirring all the time. Reduce the heat and simmer for 10 min. Add in the bean curd and simmer for a further 10 min.
- Add in the lime juice, thick coconut lowfat milk and sugar and cook for another 3-4 min. The sauce should reduce and thicken.
- Serve with steamed fragranced rice and sprinkle with minced coriander and red chillies.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 390g | |
| Calories 641 | |
| Calories from Fat 427 | 67% |
| Total Fat 51.0g | 64% |
| Saturated Fat 43.39g | 174% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1099mg | 46% |
| Potassium 1149mg | 33% |
| Total Carbs 53.6g | 14% |
| Dietary Fiber 22.1g | 74% |
| Sugars 18.63g | 12% |
| Protein 10.05g | 16% |
