Milk Seafood Vegetable Curry

Name: Milk Seafood Vegetable Curry
Total time: 30 min
Yield: 440 g
Ingredients: Curry Powder 20 g; Konkuk Milk 140 ml; King Oyster Mushroom 40 g; Fresh Squid 40 g; Frozen Shrimp 80 g; Onion 40 g; Boiled Potato (Daeji) 40 g; Fresh Carrot 40 g

Cook 30 min Difficulty NORMAL 347 kcal

#Low Sugar #High Protein

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Ingredients

Main ingredients

Curry Powder 20 g
Konkuk Milk 140 ml
King Oyster Mushroom 40 g
Fresh Squid 40 g
Frozen Shrimp 80 g
Onion 40 g
Boiled Potato (Daeji) 40 g
Fresh Carrot 40 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 35.41 g 40%

Protein 32.08 g 36%

Fat 9.39 g 24%

Serving size 440g

Cooking steps

1

Prepare the seafood and vegetables.
2

Add oil to a pan and sauté the seafood.
3

Add vegetables and stir-fry together.
4

Pour in the milk and bring to a boil.
5

Add curry powder and stir well while boiling.
6

Taste and adjust seasoning before serving.

Milk Seafood Vegetable Curry

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