Milk Curry

Name: Milk Curry
Total time: 20 min
Yield: 3376 g
Ingredients: Milk (plain) 400 ml; Whole canned tomato 400 g; Fresh zucchini 200 g; Fresh broccoli 180 serving; Enoki mushroom 100 g; King oyster mushroom 300 piece; Frozen shrimp 250 portion (3-4 shrimps); Boiled chicken breast 600 g; Fresh carrot 200 piece (1/2 carrot); Onion 300 piece; Low-calorie tomato ketchup 30 g; Minced garlic 20 g; Water (bottled) 200 cup; Knorr chicken stock 5 serving; Garlic seasoning 15 g; Ottogi Spicy Curry Powder 90 g; Pure black pepper 15 g; Salt 1 portion (1/3 tsp); Korean red pepper powder 20 g; Olive oil 50 g

Diet Milk Curry

Cook 20 min Difficulty EASY 2,758 kcal

#low sugar #high protein

Image coming soon

Ingredients

Main ingredients

Milk (plain) 400 ml
Whole canned tomato 400 g
Fresh zucchini 200 g
Fresh broccoli 2 serving
Enoki mushroom 100 g
King oyster mushroom 3 piece
Frozen shrimp 2.5 portion (3-4 shrimps)
Boiled chicken breast 600 g
Fresh carrot 2 piece (1/2 carrot)
Onion 2 piece

Seasonings/Sauce

Low-calorie tomato ketchup 30 g
Minced garlic 20 g
Water (bottled) 200 cup
Knorr chicken stock 5 serving
Garlic seasoning 15 g
Ottogi Spicy Curry Powder 90 g
Pure black pepper 15 g
Salt 1 portion (1/3 tsp)
Korean red pepper powder 20 g
Olive oil 50 g

Nutrition summary

Carbohydrates 235.12 g 33%

Protein 275.05 g 38%

Fat 91.39 g 29%

Serving size 3376g

Cooking steps

1

Stir-fry the onion
2

Stir-fry chicken breast and shrimp (add red pepper powder, salt, black pepper, minced garlic, garlic seasoning)
3

Add all remaining ingredients and stir-fry, then add milk, water, and curry powder; simmer while stirring

Milk Curry

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