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Cream chicken with thai coconut sauce
A nice thai recipe. The main course contains the following ingredients: poultry, sereh, sunflower oil, Thai green curry paste, creamy coconut milk, chicken breasts, wok vegetables (coarsely cut) and fish sauce.
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Ingredients
Directions
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Cut the stalk of lemongrass open longitudinally and put a knot in each half stalk.
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Heat the oil in a pan and gently fry the curry paste for 1 minute. Add 200 ml water, coconut milk and lemongrass and bring everything to the boil.
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Sprinkle the chicken breasts with salt and pepper. Put the chicken breasts in the pan and let them cook for about 15 minutes without the boiling of the water.
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Meanwhile, heat the remaining tablespoon of oil in the wok. Stir fry the vegetables in approx. 5 min. Until al dente. Add a dash of water when the pan is too dry.
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Divide the chicken fillets over 4 warm deep plates or wide bowls and spoon the vegetables next to them. Season the sauce with fish sauce and spoon the sauce over the chicken. Delicious with pandan rice and cassava chips.
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Nutrition
400Calories
Sodium24% DV580mg
Fat29% DV19g
Protein90% DV45g
Carbs4% DV12g
Fiber28% DV7g
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