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MINKCHAN
Red curry with bok choy and yellowfin sole
A tasty recipe. The main course contains the following ingredients: fish, white rice, oil, onions (chopped), bok choy (in strips of 2 cm), boemboe red curry (100 g), coconut milk (400 ml), yellowfin sole fillet (fish, a 750 g, frozen) and thawed).
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Ingredients
Directions
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Boil the rice according to the instructions on the package. Heat the oil in a stirring fruit the onion 2 min. Stir fry first the white of the paksoi 2 min. On high heat. Add the Bumbu spice and the coconut milk, spoon over and simmer for 3 minutes.
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Meanwhile cut the fish into pieces. Add the fish together with the green of the bok choy and warm for 4 minutes.
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Divide the rice and the curry over 4 deep plates. Delicious with roasted almond shavings.
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Nutrition
495Calories
Sodium0% DV2.820mg
Fat18% DV12g
Protein52% DV26g
Carbs23% DV69g
Fiber24% DV6g
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