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Green curry with spinach and egg
 
 
4 ServingsPTM30 min

Green curry with spinach and egg


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Directions

  1. Cook the rice. Boil the eggs hard.
  2. Heat the oil and fry the onion glassy with the curry paste.
  3. Add the coconut milk, stir and simmer for about 5 minutes at a low setting.
  4. Add the peppers and spinach and let the spinach shrink.
  5. Peel and halve the eggs. Divide the curry over the rice and lay the eggs on it.
  6. Sprinkle with cashews and coriander.

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Nutrition

760Calories
Sodium0% DV0g
Fat66% DV43g
Protein48% DV24g
Carbs22% DV66g
Fiber0% DV0g

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