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Tiffany Rupp
Spicy curry with chicken and green vegetables
Curry of rice, green curry paste, chicken fillet, coconut milk, garden peas and spinach.
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Ingredients
Directions
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Boil the rice according to the instructions on the package. Drain, put back in the pan and leave to use with the lid on the pan.
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Meanwhile, cut the onions. Heat the oil in the frying pan and fry the curry paste 2 min. On low heat.
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Add the onion and chicken dumpling strips and fry while stirring for 3 minutes. Add the coconut milk and peas and bring to the boil.
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Cook gently for 6 minutes on low heat.
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Add the spinach in parts and allow to shrink. If necessary, season with salt.
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Divide the rice over the bowls or deep plates and scoop up the curry.
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Nutrition
785Calories
Sodium22% DV520mg
Fat54% DV35g
Protein68% DV34g
Carbs26% DV79g
Fiber36% DV9g
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