
Instead of reducing sodium intake by reducing the amount of curry, coconut milk and fresh cream added a mild taste.
Calories
168kcal
Carbs
4.71g
Protein
8.45g
Fat
4.58g
Sodium
251.5mg
Main
Others
Ingredients Sweet Potato(10g), Carrot(10g), Onion(10g), Bell Pepper(30g), Button Mushroom(10g) Broccoli(8g), Flounder(50g), Flour(15g), Egg(30g), Butter(10g) Chicken Stock(200g), Coconut Milk(14g), Fresh Cream(16g), Cheongyang Chili(2g) Seasoning Chopped Garlic(10g), Tomato Paste(10g), Curry Powder(5g), Turmeric Powder(2g)
Sweet Potato
Carrot
Onion
Bell Pepper
Button Mushroom
Broccoli
Egg
Cheongyang Chili
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Follow the steps to see at a glance when and how each ingredient is used.
🔍Dice the sweet potato, carrot, onion, and bell pepper; quarter the button mushroom; and cut the broccoli into bite-size pieces.
🔍Coat the flounder with flour and beaten egg, and pan-fry in butter until crispy.
🔍Heat an oiled pan over low heat, stir-fry chopped garlic, then add tomato paste and stir-fry.
🔍Stir-fry carrot, onion, and sweet potato, then add broccoli, chicken stock, curry powder, and turmeric powder and mix well and boil.
🔍Add coconut milk, fresh cream, bell pepper, and button mushroom and boil briefly more.
🔍Add the grilled flounder and cheongyang chili, and braise to finish.