Reduce the Noilly Pratt, Port Wine, White Wine along with the lemon grass until reduced by half
In a pan, saute the onions, garlic, curry paste, curry powder, along with the chopped fruits
Cover this with the fish stock and bring to the boil
Allow to simmer for 10 minutes, blend and then strain
Add the reduced alcohol to the blended mixture and heat
Add the lemon rind and cream
Remove from the heat prior to getting too hot
With a hand held blender, foam it and serve hot in a cup garnished with lemon grass skewer prawns
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (356g)|
|Recipe Makes: 4|
|Calories from Fat: 241 (65%)|
|Amt Per Serving||% DV|
|Total Fat 26.7g||36 %|
|Saturated Fat 16.4g||82 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 79.8mg||25 %|
|Sodium 228.7mg||8 %|
|Potassium 443.9mg||12 %|
|Total Carbohydrate 28.6g||8 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 25.3g|
|Protein 4.7g||7 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 371
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