Directions:
- Heat oil in wok, and saute garlic, onion and ginger.
- Add frozen squid and saute, then add shrimps and fish sauce; set aside.
- In the same wok, add string beans and bamboo shoots.
- Add coconut cream, and if you want a thinner consistency, you can dilute with water.
- Let it boil and add chicken bouillon.
- Adjust to taste, add curry powder, chili flakes and add a pinch of sugar to balance the taste.
- Place on top of hot jasmine rice and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 740.44 Kcal (3100 kJ) | ||
| Calories from fat | 343.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.19g | 59% | |
|---|---|---|---|
| Cholesterol | 213.42mg | 71% | |
| Sodium | 1601.06mg | 67% | |
| Potassium | 452.96mg | 10% | |
| Total Carbs | 80.39g | 27% | |
| Sugars | 45.88g | 184% | |
| Dietary Fiber | 2.52g | 10% | |
| Protein | 20.78g | 42% | |
| Vitamin C | 10.6mg | 18% | |
| Iron | 1.8mg | 10% | |
| Calcium | 78.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 235.33 Kcal (985 kJ) | ||
| Calories from fat | 109.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.14g | 59% | |
|---|---|---|---|
| Cholesterol | 67.83mg | 71% | |
| Sodium | 508.85mg | 67% | |
| Potassium | 143.96mg | 10% | |
| Total Carbs | 25.55g | 27% | |
| Sugars | 14.58g | 184% | |
| Dietary Fiber | 0.8g | 10% | |
| Protein | 6.6g | 42% | |
| Vitamin C | 3.4mg | 18% | |
| Iron | 0.6mg | 10% | |
| Calcium | 24.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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