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KATHYANN9
Japanese shrimp curry
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Ingredients
Directions
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Keep some cilantro separately to garnish. Puree the spring onion with the garlic, the rest of the coriander, soy sauce and fish sauce into a paste.
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Grate the peel of 1 lime and squeeze out the fruit. Cut the other lime into wedges.
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Heat the peanut and sesame oil in a stir-fry stir-fry in the herb paste and shrimp for 2 minutes. Scoop out of the wok.
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Stir-fry the asparagus and bok choy 3-4 minutes in the shortening. In the meantime, prepare the noodles according to the instructions on the packaging.
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Spoon the shrimps with the herbs, lime zest and juice through the vegetables and heat. Serve the curry with the noodles and garnish with coriander leaves and lime wedges.
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35 minMain dishunsalted roasted almonds, Red pepper, traditional olive oil, Moroccan Couscous, tap water, fresh fresh mint, low-fat quark, cucumber,stuffed peppers with Moroccan couscous
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10 minMain dishbasmati rice, (peanut) oil, Thai wok vegetable, wokflakes beef and Thai curry wok sauce, fresh coriander,thai curry with beef, wok vegetable and basmati rice
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20 minMain disholive oil, Red pepper, green pepper, yellow bell pepper, onion, garlic, salami, tomato cubes, frozen pea, potato wedge, egg,vegetable pies with egg and salami
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25 minMain disholive oil, onion, garlic, bacon, vegetable stock, frozen pea, Broccoli, zucchini, cannellini bean, pasta shells, green pesto,green minestrone with pesto
Nutrition
825Calories
Fat26% DV17g
Protein112% DV56g
Carbs35% DV105g
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