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RILEYBAMA
Thai chicken curry with vegetable noodles
Thai red curry with chicken, onion, garlic, noodles, stir-fry mix, bamboo shoots and fresh coriander.
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Ingredients
Directions
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Cut the chicken into pieces. Peel the onion and garlic and cut roughly. Heat the oil in a stir-fry stir-fry in the chicken for 5 minutes. Add the onion and garlic and cook for 2 minutes. Add the curry paste and coconut milk and simmer for 10 minutes.
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In the meantime, prepare the noodles according to the instructions on the packaging. Rinse cold. Heat the rest of the oil in a frying pan and stir fry the stir fry mix and the drained bamboo shoots. Add the noodles and warm well.
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Season with pepper and salt. Meanwhile, cut the coriander roughly and mix half by the chicken curry.
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Divide the vegetable noodles over deep plates or large bowls. Spoon the chicken curry on top and sprinkle with the rest of the coriander.
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Nutrition
614Calories
Sodium27% DV650mg
Fat40% DV26g
Protein62% DV31g
Carbs21% DV64g
Fiber80% DV20g
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