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Add a photoCrayfish curry to warm the soul
Ingredients
- 1 tin coconut cream
- 2 cloves garlic, crushed
- 2cm fresh root ginger, peeled and sliced
- 1 red chilli - leave whole for a mild curry and split in half for a stronger curry, leave the seeds in for a much stronger curry
- 2 crayfish tails, steamed and cut into bit size chunks
- 1 tin whole baby corn - or fresh of course
- 1 punnet sugar snap peas
Directions
- Heat the coconut cream in a thick bottomed pot
- When simmering add the ginger, garlic, lemongrass and the chilli and allow to infuse.
- Add the corn and when the corn is hot, add the peas and the crayfish tails and heat.
- As soon as everything is hot, serve on a bed of Jasmine rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 445g | |
| Recipe makes 2 servings | |
| Calories 1122 | |
| Calories from Fat 391 | 35% |
| Total Fat 46.69g | 58% |
| Saturated Fat 43.19g | 173% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 546mg | 23% |
| Potassium 548mg | 16% |
| Total Carbs 178.09g | 47% |
| Dietary Fiber 3.7g | 12% |
| Sugars 148.31g | 99% |
| Protein 7.67g | 12% |
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