Snelle viscurry met rijst
met wortel, rode paprika en Chinese kool
Er zijn geen wijzigingen in de stappen en ingrediënten van dit recept ten opzichte van de informatie in jouw box.
Tags:
Eat Me First
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total15 minutes
Cooking Time
DifficultyMedium
Ingredients
Serving amount
200 g
Vegetable mix
g
Vegetable mix with cabbage
30 g
Red curry paste
milliliters
Coconut milk
5 g
Thai basil
85 g
Quick-cook brown rice
1 piece
Pollock fillet
Not included in your delivery
to taste
Salt and pepper
½ tablespoon
Sunflower oil
Nutrition Values
Calories670 kcal
Energy (kJ)2801 kJ
Fat25 g
Saturated Fat14 g
Carbohydrate75 g
Sugar11 g
Dietary Fiber5.4 g
Protein30 g
Salt1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan with Lid
•Casserole with Lid
Cooking Steps
1
Breng ruim water aan de kook in een pan met deksel voor de rijst en kook de rijst 10 minuten. Giet hierna af en laat uitstomen zonder deksel.Verhit 1/2 el zonnebloemolie per persoon in een hapjespan met deksel op middelhoog vuur.
2
Bak de groentemix 3 - 4 minuten aan.Voeg de currypasta toe en bak 1 minuut.Voeg de kokosmelk toe en breng op smaak met peper en zout. Meng goed door en laat het geheel 5 minuten zachtjes koken met de deksel op de pan.Pluk de blaadjes van het Thaise basilicum en snijd ze fijn.
3
Snijd de koolvis in de lengte doormidden en snijd in stukken van maximaal 1 cm. Breng op smaak met peper en zout.Roer de koolvis door de curry en verhit nog 1 minuut, of totdat de vis gaar is.
4
Verdeel de rijst over de borden en schep de curry hierop.Garneer met het Thaise basilicum.
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