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Eggs in yellow curry sauce
Rice with yellow curry sauce, eggs, red pepper and bok choy.
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Ingredients
Directions
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Boil the rice according to the instructions on the package. Boil the eggs hard in 7 minutes. Let it frighten under cold running water and peel them.
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Roast the almond shavings in a frying pan without butter or oil in 3 min. Golden brown and let cool on a plate.
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Peel and grate the ginger. Cut the garlic finely and the bok choy into strips.
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Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Cut the pepper into thin strips.
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Heat the oil in a frying pan and fry the ginger, pepper, garlic, turmeric and cinnamon for 4 minutes.
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Add the coconut milk and the bouillon tablet. Bring to boil. Cook gently for 10 minutes. Halve the eggs and place in the sauce.
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Heat the oil in a wok. Stir fry the paksoi for 3 minutes and season with salt and pepper.
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Divide the curry over bowls and serve with the rice and bok choy. Sprinkle with almond shavings.
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Nutrition
815Calories
Sodium3% DV75mg
Fat77% DV50g
Protein44% DV22g
Carbs22% DV67g
Fiber8% DV2g
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