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Potato curry with wok vegetable
Green curry with potatoes, wok vegetable, coconut milk and coriander.
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Ingredients
Directions
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Steam the potatoes according to the instructions on the package.
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Meanwhile, cut the chicken fillet into strips.
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Heat the oil in a wok or frying pan and stir fry the chicken for 4 minutes on a high heat. Add the vegetables and cook for 1 min.
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Add the curry paste and coconut milk and let the curry cook for 5 minutes on low heat.
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Meanwhile, halve the steamed potatoes in the length and scoop with the curry. Season with pepper and salt.
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Divide the curry over deep plates. Cut the coriander fine and spread over the curry.
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Nutrition
455Calories
Sodium22% DV520mg
Fat28% DV18g
Protein54% DV27g
Carbs14% DV41g
Fiber44% DV11g
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