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Spicy yellow fish curry with basmati rice
Rice with jasmine, ginger, coconut milk and cod.
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Ingredients
Directions
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Boil the rice according to the instructions on the package. In the meantime, cut the garlic finely. Peel the ginger and cut finely.
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Heat the oil in a skillet and fruit the curry paste, garlic and ginger for 2 minutes on low heat.
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Add the coconut milk, bring to a boil and simmer for 10 minutes on low heat with the lid on the pan.
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Meanwhile, cut the bok choy into pieces. After 3 minutes, add the snow peas and the light part of the paksoi to the curry sauce.
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Meanwhile cut the cod fillet into 2 cm pieces and add the last 4 min.
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Remove the pan from the heat and stir in the rest of the bok choy.
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If necessary, season with salt. Divide the rice over deep plates and scoop out the curry.
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Nutrition
645Calories
Sodium20% DV480mg
Fat45% DV29g
Protein44% DV22g
Carbs23% DV69g
Fiber36% DV9g
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