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vietnamese

Turmeric Coconut Snail Curry with Rice Noodles

This simmered dish pairs rice noodles with cooked snails, coconut milk and ground turmeric. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

24 g Protein
70 g Carbohydrates
33 g Fat
5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 59g rice noodles (dry) 215 kcal
  • 148g cooked snails (sliced, drained) 101 kcal
  • 118g coconut milk (canned) 232 kcal
  • 103g green beans (cut into 3 cm pieces) 32 kcal
  • 9g lemongrass (minced) 3 kcal
  • 18g shallot (minced) 13 kcal
  • 1g ground turmeric 3 kcal
  • 10g fish sauce 4 kcal
  • 11g lime juice 3 kcal
  • 4g neutral oil 35 kcal
  • 7g Thai basil leaves 2 kcal
  • 89g water 0 kcal

Cooking instructions

  1. cooked snails (sliced
    Rinse snails well if using packaged cooked snails; drain thoroughly.
  2. lemongrass (minced)shallot (minced)ground turmericneutral oil
    Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Saute lemongrass, shallot, and turmeric until fragrant, 1 to 2 minutes.
  3. coconut milk (canned)water
    Add coconut milk and water; bring to a gentle simmer.
  4. cooked snails (slicedgreen beans (cut into 3 cm pieces)
    Add snails and green beans; simmer 6 to 8 minutes until beans are tender-crisp and snails are heated through.
  5. rice noodles (dry)fish saucelime juiceThai basil leaves
    Season with fish sauce and lime juice. Serve over cooked rice noodles and top with basil.

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