Wok of Trout with Green Curry and Eggplant
Temps
22 min
Difficulté
facile
Ingrédients
6
Budget
~5-7 €
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Valeurs nutritionnelles
Score santé
Bon · /100
380 kcal
par portion
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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
