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Colorful Vegetable Curry Stir-fry

Custo $8, economizar $7

Fonte: Recommended by CookPal

  • 15 Min
  • 2 Porções
  • $8

INGREDIENTES

  • Protein

    • 🍗 1 piece (250g) chicken thigh

  • Vegetables

    • 🌱 5 pieces (60g) okra
    • 🍆 1 piece (80g) eggplant
    • 1/2 piece (75g) red bell pepper
    • 🧄 1 clove garlic

  • Cooking Essentials

    • 1 tbsp salad oil
    • 1 tbsp potato starch

  • Seasonings

    • 1 tbsp sake
    • 🍬 1/2 tsp sugar
    • 🧂 1 tbsp soy sauce
    • 2 tsp curry powder

PASSOS

1

Cut chicken thigh into bite-sized pieces and coat with potato starch.

2

Rub okra with salt, rinse, and trim the stem. Cut diagonally in half. Slice eggplant lengthwise into halves and then into 1cm thick pieces. Cut red bell pepper into bite-sized pieces. Mince garlic.

3

Heat salad oil and garlic in a frying pan over low heat until fragrant. Add chicken with skin side down and cook over medium heat until the color changes. Add eggplant and stir-fry until cooked through.

4

Add okra and red bell pepper, stir-frying briefly until coated with oil.

5

Add sake, sugar, soy sauce, and curry powder. Stir-fry until evenly mixed.

NUTRIENTES

Por 1 Porção

🔥

350

Calorias

  • 25g
    Proteína
  • 20g
    Carboidratos
  • 15g
    Gorduras

💡 Dicas

Serve with steamed rice or bread for a complete meal.You can substitute chicken with tofu for a vegetarian option.Use fresh vegetables for the best flavor and texture.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.