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Valerie Roman
Thai chicken with oxheart cabbage and creamy coconut rice
Tasty wok recipe: Asian chicken curry with coconut nut rice and pointed cabbage.
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Ingredients
Directions
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Bring the coconut milk to the boil with plenty of water and possibly salt and cook the rice with the lid on the pan over medium heat in 8 min. Until done.
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Drain, put the rice back in the pan and leave with the lid on until use.
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Meanwhile, heat the oil in the stir-fry stir fry the chicken and curry 5 min.
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Add the cabbage and wok vegetables and stir-fry 3 minutes. Add the chili sauce and stir-fry 1 min.
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Cut the coriander coarsely. Divide the coconut rice and the chicken-vegetable mixture over the plates and garnish with the coriander.
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Nutrition
655Calories
Sodium9% DV215mg
Fat48% DV31g
Protein58% DV29g
Carbs20% DV61g
Fiber32% DV8g
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