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Ingredients
- 1000 g d'eau
- 250 g de riz thaï
- 150 g d'oignons nouveaux, les bulbes coupés en quatre (réserver le vert ciselé pour la finition)
- 50 g de gingembre frais, coupé en quatre
- 400 g de lait de coco
- 2 c. à café bombées de pâte de curry rouge (en épicerie asiatique, à doser selon votre goût)
- 200 g de carottes, coupées en petits cubes
- 100 g de mini-épis de maïs
- 500 g de filet de poulet, en morceaux
- 200 g de petits pois frais, écossés
- 10 brins de basilic thaï frais, équeutés
- Nutrition
- per 1 portion
- Calories
- 2755 kJ / 658 kcal
- Protein
- 41 g
- Carbohydrates
- 67 g
- Fat
- 23 g
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