CookGo
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Pumpkin Yuzu Kosho Green Curry

Costo $15, ahorrar $10

Fuente: Recommended by CookGo

  • 30 Min
  • 2 Porciones
  • $15

INGREDIENTES

  • Rice

    • 🍚 2 bowls warm rice (300g)

  • Meat

    • 🍗 1 chicken thigh (250g)

  • Vegetables

    • 🎃 1/8 pumpkin, deseeded (200g)
    • 2 bell peppers, diced
    • 🍅 4 cherry tomatoes

  • Seasoning

    • 🧂 Pinch of salt and pepper
    • 1/2 tbsp curry powder

  • Liquid

    • 🥥 200ml coconut milk
    • 💧 150ml water

  • Oil

    • 1 tsp salad oil

  • Condiments

    • 1/2 tbsp fish sauce
    • 1/2 tbsp yuzu kosho
    • 🧂 Pinch of salt and pepper

PASOS

1

Cut pumpkin into bite-sized pieces. Halve bell peppers, remove stems and seeds, and dice into 2cm squares.

2

Cut chicken into bite-sized pieces and season with salt and pepper.

3

Heat salad oil in a frying pan over medium heat, add chicken, and sauté until the color changes. Add curry powder and mix well.

4

Add coconut milk and water, bring to a boil, then add pumpkin. Simmer on medium-low heat for about 8 minutes until pumpkin is cooked.

5

Add bell peppers and cherry tomatoes, simmer for another 2 minutes. Mix in the condiments (fish sauce, yuzu kosho, salt and pepper). Serve curry over rice.

NUTRIENTES

Por 1 porción

🔥

450

Calorías

  • 25g
    Proteína
  • 50g
    Carbohidratos
  • 15g
    Grasas

💡 Consejos

Use fresh yuzu kosho for a stronger citrus flavor.Serve with cilantro for added freshness.Leftovers can be stored in the fridge for up to 2 days.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.