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MommaBear
Red Curry With Chicken And Beans
Thai red curry with chicken, paprika, coconut milk and beans
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Ingredients
- 2 Red pepper
- 1 stem chilled lemongrass lemongrass
- 2 tl granulated sugar
- 2 shallot halved
- 1 el sunflower oil
- 1 el fish sauce
- 1 el Ketoembar ground coriander
- 3 toe garlic
- 2 cm fresh ginger peeled
- 300 g basmati rice
- Chicken broth tablet
- 250 ml tap water
- 400 ml coconut milk
- 300 g chicken fillet
- 2 Red pepper cut into strips
- 300 g fresh green beans cleaned up
Kitchen Stuff
Directions
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Cut the stalk of the red peppers. Halve lengthways, remove the seeds and cut the peppers into pieces. Put in the food processor.
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Cut the underside of the lemongrass and remove the outer leaf. Cut into pieces and put into the food processor.
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Add the sugar, shallots, oil, fish sauce, ground coriander, garlic and ginger.
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Grind in about 2 minutes to a thick paste. Meanwhile, cook the rice according to the instructions on the package. Leave the lid on the pan.
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Heat a skillet without oil or butter and fruit the curry paste 5 minutes on low heat so that the flavors are released. Stir frequently.
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Add the bouillon tablet, water and the coconut milk, bring to a boil and cook over medium heat for 5 minutes.
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Cut the chicken into pieces. Add the chicken, peppers and green beans to the curry.
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Let 20 minutes of cooking on medium heat. Stir frequently. Season with salt or any extra fish sauce and serve with the rice.
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Bon appétit! .
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Nutrition
630Calories
Sodium34% DV815mg
Fat42% DV27g
Protein46% DV23g
Carbs24% DV71g
Fiber20% DV5g
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