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Susann
Chicken fillet with thai green curry
A nice thai recipe. The main course contains the following ingredients: poultry, red pepper, sereh (lemongrass), coconut milk (400 ml), sugar, Thai fish sauce, fresh ginger root, lime, butter or margarine, chicken fillets (a ca. 125 g), salt and pepper and fresh coriander (15 g).
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Ingredients
Directions
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Clean pepper and cut into thin strips.
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chop lemongrass stalk into pieces.
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Bring coconut milk to a boil with sugar, fish sauce, pepper strips and lemongrass.
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Peel the ginger and grate over it.
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Lime clean poles and zest on top of it.
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Squeeze lime and add juice.
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Mix in approx.
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15 minutes on high heat to approx.
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2 dl.
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Meanwhile, heat butter in frying pan.
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Sprinkle chicken fillets with salt and pepper and brown and cook for about 10 minutes, turning halfway.
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Chop coriander.
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get lemongrass from curry.
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Cut chicken fillets into slices and place on four plates.
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Give curry over it.
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Sprinkle with coriander.
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Serve with pandan rice and stir-fried pak choi..
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Nutrition
290Calories
Sodium41% DV995mg
Fat20% DV13g
Protein56% DV28g
Carbs5% DV14g
Fiber20% DV5g
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