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Ingredients
- 1000 g courgettes, ends trimmed, if large, trimmed in a circular shape to fit blade width
- 2 garlic cloves
- 1 ½ Tbsp red curry paste
- 20 g vegetable oil
- 3 stalks fresh lemon grass, bruised
-
5
g fresh galangal, peeled, cut in round slices (2 mm)
or fresh root ginger, peeled, cut in round slices (2 mm) - 3 makrut lime leaves
- 1 tsp caster sugar (optional)
- 1 tsp fine sea salt
-
2
heaped Tbsp vegetable stock paste, homemade
or 2 vegetable stock cubes (for 0.5 l each), crumbled - 1 Tbsp fish sauce
- 1200 g water
- 100 g tinned baby corn
- 200 g large raw prawns, peeled
-
100
g beef fillet steak, cut in thin strips (approx. 0.5 cm thick)
or 100 g chicken breast fillet, cut in thin strips (approx. 0.5 cm thick) - 4 medium eggs, separated
- 30 g lime juice
- 80 g whipping cream
- 1 lime, thinly sliced
- 4 Tbsp fresh coriander, thinly chopped
- 2 fresh chillies, thinly chopped
- Nutrition
- per 1 portion
- Calories
- 1206.1 kJ / 288.3 kcal
- Protein
- 16.4 g
- Carbohydrates
- 19.1 g
- Fat
- 17.3 g
- Saturated Fat
- 6.7 g
- Fibre
- 4.1 g
- Sodium
- 1316.8 mg
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