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TINAMARIES
Chicory with green curry
Chicory with a curd of green curry, chicken fillet, oriental wok vegetables and coconut milk.
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Ingredients
Directions
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Cut the underside of the chicory and remove the hard core with a sharp knife. Cut the praise into bars of 2 cm wide.
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Cut the chicken into pieces of 1½ x 1½ cm. Heat the oil in a wok and fry the chicken over a high heat in 3 minutes brown.
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Add the Bumbu spice and wok vegetable and stir fry 3 min. Add the chicory and stir-fry 2 min.
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Add the coconut milk, bring to a boil and heat over low heat for 3 minutes. Season with salt.
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Cut the coriander roughly and sprinkle over the curry.
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Nutrition
315Calories
Sodium14% DV326mg
Fat34% DV22g
Protein42% DV21g
Carbs3% DV8g
Fiber164% DV41g
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