Wagamama’s Raisukaree Curry
Ingredients
For the curry paste:
- 1 handful cilantro
- Juice of 1/2 lime
- 1 roughly chopped garlic clove
- 1/2 tsp / 2.5 g sugar
- 1/2 tsp / 1.5 g tumeric
- 1/2 tsp / 1.5 g cumin
- 1/2 tsp / 2.5 g lemongrass paste
- 1/2 tbsp / 7.5 g soy sauce
- 1 tbsp / 15 g vegetable oil
- 1 roughly chopped green onion
- 1/2 sliced / 0.5 tbsp red chilli
- 1 tbsp / 6 g ginger
Method
- Blend all ingredients together
For the curry:
- 1/2 tsp / 1 g ginger paste
- 1/2 tbsp / 3 g garlic paste
- 1 tbsp / 15 g vegetable oil
- 1 chopped green onion
- 1/3 cup / 75 g coconut milk
- 1/2 chopped / 30 g red bell pepper
- 0.5 cup / 54 g cauliflour
- 1/2 chopped / 30 g green bell pepper
- 1/2 chopped / 55 g red onion
- 1 tsp / 75 ml Chicken Consomme
Method
- Heat the oil in the wok
- Add all the vegetables, ginger and garlic paste
- Cook for 8 minutes
- Add the curry paste and cook for a further 10 minutes
- Add Chicken Consomme and coconut milk
- Reduce the hear and simmer for 10 minutes
- Serve with Cambrooke Short grain Rice
Makes: 1
Nutritional Information:
- Calories: 247 kcals
- Phe: 88 mg
- Protein: 2.8 g
For the Mai Tai
Ingredients
- Juice of 1 lime
- 1 cup water
- 1 cup / 166 g frozen pineapple
Method
- Blend all the ingredients together
- Serve in a glass with a lime wedge
Makes: 1
Nutritional Information:
- Calories: 92 kcals
- Phe: 30 mg
- Protein: 0.9 g
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