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Tsuzuku
Thai chicken with broccoli curry
Green curry of chicken, broccoli and onion. Served with rice.
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Ingredients
Directions
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Cut the broccoli lengthwise into long florets. Bring the water with the bouillon tablets to the boil and boil the broccoli for 1 min., Take the florets out of the pan with a slotted spoon.
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In the broth, boil the pandan rice according to the instructions on the packaging. Once the rice is done, pour the cooking water into a measuring jug. Keep the rice warm in the pan.
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Cut the onion into small segments. Stir fry the onion in the oil until golden brown. Add the Bumbu spice, stir in 200 ml of cooking water and stir the Bumbu spice. Add the broccoli and cook the vegetables until done in about 10 minutes.
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Fry the Thai chicken breast cubes according to the instructions on the package. Add about 100 ml of boiling water and the ketjapmarinadetoe and bring the sauce to the boil. Serve the broccoli curry and the rice.
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Nutrition
550Calories
Sodium0% DV1.535mg
Fat23% DV15g
Protein64% DV32g
Carbs24% DV72g
Fiber60% DV15g
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