Wok of Trout with Green Curry and Eggplant

Name: Wok of Trout with Green Curry and Eggplant
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 portions
Ingredients: 300 g trout fillet; 1 medium eggplant; 100 g spinach shoots; 2 tbsp green curry paste; 100 ml coconut milk; 1 tbsp fish sauce (nuoc-mâm)

Temps

22 min

Difficulté

facile

Ingrédients

Budget

~5-7 €

Valeurs nutritionnelles

Score santé

Bon · /100

380 kcal

par portion

33 gProtéines

20 gLipides

14 gGlucides

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Etapes

1
Cut the trout into 3 cm cubes and the eggplant into 2 cm dice.
5 min
2
Heat the wok over high heat. Toast the curry paste for 30 seconds, then add the eggplant dice and cook for 5 minutes.
6 min
3
Pour in the coconut milk and fish sauce. Add the trout cubes and cook for 3-4 minutes over medium heat.
4 min
4
Add the spinach shoots, stir for 1 minute until just wilted. Serve immediately.
2 min