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Servings: 12
Ingredients
- 2 medium onions, peeled and cut into chunks
- 3 cloves garlic, peeled, and halved
- 1 stalk lemon grass, slice bottom third into rings
- 1½ inch ginger, peeled and thickly sliced
- ½ cup (50g) curry powder
- ¼ cup (60ml) vegetable oil
- 4 chicken thighs, skin removed
- 3 pandan leaves, shredded and knotted
- 12 oz (340g) bean sprouts, trimmed
- 1 lb (450g) fresh yellow noodles
- 8 oz (225g) shrimps, peeled and deveined
- 1½ cups (360ml) coconut milk
- 12 small pieces of deep fried tofu, halved
- Salt to taste
- ½ cucumber, julienned
- 3 to 4 sprigs mint leaves, stems removed
- 1 lime, cut into wedges
- 4 to 6 teaspoons sambal (optional)
View Full Recipe at Roti n Rice
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 12 servings | |
| Calories 294 | |
| Calories from Fat 107 | 36% |
| Total Fat 12.4g | 16% |
| Saturated Fat 6.4g | 26% |
| Trans Fat 0.15g | |
| Cholesterol 41mg | 14% |
| Sodium 116mg | 5% |
| Potassium 276mg | 8% |
| Total Carbs 38.09g | 10% |
| Dietary Fiber 2.7g | 9% |
| Sugars 1.91g | 1% |
| Protein 8.47g | 14% |
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